Tunisian-Spiced Chicken Salad
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Tunisian-Spiced Chicken Salad

Tunisian-Spiced Chicken Salad

with Harissa Roasted Carrots, Almonds & Apricot Vinaigrette

There are two kinds of salads in this world: side salads and star salads. And this one is certainly the latter! A warming Tunisian spice blend makes chicken cutlets shine with hints of caraway, smoked paprika, turmeric, cayenne, and cinnamon. Underneath all that flavor, apricot-dressed greens co-star in a hearty salad base that sweetens the deal. Harissa-roasted carrots color the plate with a touch of heat, while pickled shallot and almonds add tang and texture for a super-satisfying, show-stopping dinner salad.

Carb Smart
Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce


1 unit


1 tablespoon

Harissa Powder

5 teaspoon

Red Wine Vinegar

1 unit

Apricot Jam

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

1 tablespoon

Tunisian Spice Blend

1 unit

Chicken Stock Concentrate

5 ounce


½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

½ teaspoon


2 teaspoon

Cooking Oil

2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories550 kcal
Fat28 g
Saturated Fat4 g
Carbohydrate39 g
Sugar22 g
Dietary Fiber9 g
Protein37 g
Cholesterol110 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any larger carrots lengthwise first.) Halve, peel, and thinly slice shallot.

Roast Carrots

• Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings; be sure to measure—we sent more), a big pinch of salt, and pepper. TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy. • Transfer to a plate; spread out in an even layer to cool.

Pickle Shallot

• While carrots roast, in a small microwave-safe bowl, whisk together vinegar, 2 TBSP water (4 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and a pinch of salt until sugar and salt have mostly dissolved. Stir in shallot; microwave for 30 seconds. • Set aside, stirring occasionally, until ready to serve.

Make Dressing

• In a second small bowl, whisk together jam, mustard, 1 TBSP shallot pickling liquid (2 TBSP for 4 servings), and 2 TBSP olive oil (4 TBSP for 4) until smooth. Season with salt and pepper.

Cook Chicken

• Pat chicken* dry with paper towels. Season all over with half the Tunisian Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, cover with a lid for the last few minutes of cooking. • Remove chicken from pan and set aside. Add stock concentrate, 2 TBSP dressing, and ¼ cup water to pan. Cook, stirring, until thickened, 1-2 minutes. • Return chicken to pan and turn a few times to coat.

Finish & Serve

• Transfer chicken to a cutting board and slice crosswise. • In a large bowl, toss spinach with as much remaining dressing as you like. Add carrots and shallot (draining first); toss to combine. • Divide salad between bowls; top with chicken. Pour any remaining sauce from pan over chicken. Garnish with almonds and serve.