How To Make Grilled Harissa-Marinated Chicken and Bulgur Herb Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while ricotta is often less expensive.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is higher in protein, brown rice is often more affordable.

Marinate chicken breasts by mixing 1 part harissa with 2 parts olive oil, 1/2 cup olive oil, and 1/4 cup mayonnaise, adding a squirt of lemon juice, dried oregano, and a pinch of salt.

Cut chicken breasts into one-inch chunks, place in a plastic bag with the marinade, squish to coat, and refrigerate.

For the bulgur salad, add 2 cups of dried bulgur to 4 cups of boiling water and simmer for 12 minutes.

Dice one orange bell pepper and cucumber, and mince 1/4 red onion.

Drain and rinse the bulgur in cold water when ready, then mix in the diced veggies and chopped herbs (3/4 cup parsley and 1/4 cup mint).

Toss with a squirt of lemon juice and oil and vinegar or salad dressing, then refrigerate to chill.

Remove chicken from marinade and thread onto skewers, leaving space between chunks.

Grill skewers on a hot grill for about 5-10 minutes, turning occasionally to avoid burning.

Fluff the bulgur salad and serve the grilled chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens