Tunisian-Spiced Chicken Salad
with Harissa Roasted Carrots, Almonds & Apricot Vinaigrette
- Tree Nuts
- Milk
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.
Ingredients
1 unit
Apricot Jam
12 ounce
Carrot
5 ounce
Spinach
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
0.1 tablespoon
Harissa Powder
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
½ tablespoon
Tunisian Spice Blend
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique Tunisian spices and apricot dressing, though some found it too spicy or sweet 🌶️.
- Ease of prep: Quick and simple to make, though a few felt it had more steps than expected for a salad.
- Suggestions: Consider adding feta cheese, using mixed greens instead of just spinach, and including extra dressing.
- Portions: Some found it light for dinner; others appreciated the generous serving of fresh vegetables.
- Texture: Customers enjoyed the contrast of warm spiced chicken and carrots with cool crisp spinach.
Reviews from our home cooks
Amazing flavors! I was wonderfully surprised by the nutty, fall-spice flavors from the Harissa and Tunisian spices. I loved every tasty surprise from this dish (don't change a thing!). If you don't care for salad, now you will!
I wasn't sure what to expect as I hadn't experienced Tunisia spices before. Once again, HF hit it out of the ballpark with their combination of flavors. Very tasty with a bit of heat thrown in for interest.
The seasonings in this meal were outstanding. Harissa was new to us and we really enjoyed the mild spiciness it brought to the carrots. The whole meal was a total YUM.
One of the best salads I have had. The roasted carrots were full of flavor and gave it just the right amount of spice. Loved how healthy this option is and very filling.
I have come to love roasting veggies with these meals. The chicken with the nuts, carrots and spinach is such a beautiful dish and so delicious. We especially loved the combination of the apricot jam and Dijon mustard!!! Delish!!!
I would never think to try roasted carrot slices in a salad, and I liked this recipe. This made more than two servings. Loved the salad dressing!
Great flavors in the spices...the harissa carrots are very spicy so go easy on the spice unless you like them hot
I loved the flavor this salad had! The roasted carrots with the spice of the harissa added a good spicy sweetness to a great dish. I'll gladly make this again with my own groceries. But, what sort of Tunisian uses wine in their cooking? I subbed that ingredient for lemon juice and that worked more than well enough.
Tunisian spice was not included and the instructions were no longer visible on the app. I called customer service and was directed to another location where I could find them. I used the Harissa seasoning on both the carrots and chicken causing it to be too spicy for me. But my husband loved it. That's the only reason I gave it 3 stars.
This is an interesting salad recipe with some good flavors. It would be improved by skipping the broth sauce and including extra salad dressing which really compliments the seasoned chicken but not if you pour the broth sauce over it which reduces the wonderful dressing flavor. Also would recommend trimming the spinach and tossing with more dressing to bring out the flavors. Chicken breasts were also really small and did not fill us up at all.
