Shredded Harissa Chicken & Crunchy Pitta Salad
For this satisfying salad, you'll toss crunchy pittas with baby leaves, cucumber, carrot, tomato and fragrant herbs. Load it up with harissa-spiced shredded chicken, and finish with herby lemon mayo to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and let it air
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a medium-high heat, then boil half a kettle
Once hot, add your chicken breast portion[s] with a pinch of salt and cook for 3 min on each side or until golden
Meanwhile, dissolve your tomato paste and harissa paste (can't handle the heat? Go easy!) in 100ml [150ml] [200ml] boiled water – this is your harissa stock
Once the chicken has browned, add the harissa stock to the pan
Cook, covered, for a further 12-15 min, turning the chicken halfway, until the chicken is cooked through (no pink meat!) and the stock has reduced
While the chicken is cooking, chop your wholemeal pitta[s] into rough bite-sized triangles
Add the pitta triangles to a baking tray with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil, a pinch of salt and your ground sumac
Give it a mix up and put the tray in the oven for 8-10 min or until golden and crispy – this is your crunchy pitta
Whilst everything is cooking, chop your tomato[es] into wedges
Cut your cucumber in half lengthways, then slice finely
Top, tail and grate your carrot[s] (no need to peel!)
Strip your mint leaves from their stems and chop them roughly, discard the stems
Chop your dill finely, including the stalks
Combine your mayo with the juice of half your lemon[s] and a pinch of salt and pepper in a small bowl
Give it a good mix up until it's smooth – this is your lemony dressing
Once the chicken is cooked, transfer it to a clean board and shred it apart, using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan with a pinch of pepper and give everything a good mix up until fully coated in the sauce – this is your shredded harissa chicken
Wash your baby leaf salad, then add to a large bowl with the grated carrot, sliced cucumber, tomato wedges, crunchy pitta and most of the chopped mint and dill (save some for garnish!)
Add a drizzle of olive oil and the juice from the remaining lemon and a pinch of salt
Give everything a gentle mix up – this is your crunchy pitta salad
Serve the shredded harissa chicken over the crunchy pitta salad
Drizzle with the lemony dressing and garnish with the remaining chopped mint and dill
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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