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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Wine Vinegar
Tunisian Spice Blend
Chicken Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.