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.
