This flavour packed Moroccan chicken salad is perfect for rustling up on those summer afternoons. With plenty of flavour with tender artichokes and tangy green olives, this salad recipe is sure to keep you full until dinner time. Garnished with a handful of garlic chives. You could swap the chicken for beef instead. This recipe is a great way to use up any leftovers. Serve with grilled ciabatta for an even tastier treat.
- 2 chicken breasts, about 150g each
- 4tsps olive oil
- 2tsps harissa paste
- 6 baby courgettes, each sliced into 3 pieces lengthways
- 4 slices of ciabatta
- 2 handfuls of watercress
- 180g packet griddled artichokes in oil
- 16 green olives
- 1tbsp balsamic vinegar
- Handful of garlic chives, optional
Put the chicken breasts between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick.
Rub 2tsps of oil over the chicken, then the harissa paste. Heat a griddle pan until very hot. Rub the rest of the oil over the courgette slices and grill until tender.
Wipe any excess paste off the chicken and grill the breasts for 3-4 minutes on each side. Take out of the pan and wrap in foil. Griddle the slices of ciabatta.
Divide the watercress, chunks of ciabatta, courgettes, artichokes and olives between 4 plates. Slice the chicken and arrange on top. Whisk 3tbsps of oil from the pack of artichokes with the balsamic vinegar and drizzle over the salad. Scatter with garlic chives, if you like.
Top tip for making Moroccan chicken salad
You can use ras el hanout or a curry paste as an alternative to the harissa