Chicken Quinoa Salad With Honey Harissa & Tahini Yoghurt

If you’ve ever found yourself wondering how to whip up a meal that’s not just delicious but also packed with nutrients, you’re in for a treat. This Chicken Quinoa Salad with Honey Harissa & Tahini Yoghurt checks all those boxes—it’s loaded with protein, offering around 30 grams per serving, and the explosion of flavors will dance on your taste buds. Picture tender chicken perfectly seasoned, nestled atop a vibrant bed of quinoa, leafy greens, and roasted red peppers—all drizzled with a tangy-sweet sauce that brings it all together.

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Why This Chicken Quinoa Salad with Honey Harissa & Tahini Yoghurt Never Fails

Let me set the scene: you’re clocking into a busy weekday, and the thought of preparing dinner feels taxing. Enter this show-stopping salad—intended to bridge the gap between healthy and absolutely delightful. Not only is it a feast for the senses, but it’s also a crowd-pleaser, making it equally suitable for a family meal or a chic dinner with friends. Each ingredient is thoughtfully picked for flavor and nutrition, meaning even the pickiest eaters will be reaching for seconds.

The Essentials

To bring this culinary delight to life, gather the following ingredients:

• 6 chicken tenders or 2 small chicken breasts (250 grams)
• 1/2 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• A good pinch of pepper
• Juice of 1/3 lemon
• 1 tablespoon olive oil + 1 tablespoon olive oil for cooking
• 2 tablespoons harissa paste
• 1 tablespoon honey
• 1 teaspoon lemon juice (optional)
• 5 tablespoons plain Greek yoghurt
• 2 teaspoons tahini paste
• 1 garlic clove (minced)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 cup cooked quinoa
• 1/4 cup chopped parsley
• 1/4 cup chopped coriander
• 1/2 large red sweet pepper (diced)
• 2 cups baby spinach or 2 big handfuls
• Salt, pepper, lemon juice (to taste)
• 2-3 tablespoons pistachios (chopped)

Step-by-Step Method

1. If using uncooked quinoa, prepare it as per packet instructions. Marinate the chicken by sprinkling paprika, cinnamon, cumin, salt, and pepper, then drizzling with lemon juice and olive oil. Set aside for 10 minutes.
2. For the Honey Harissa, combine harissa paste, honey, and optionally, lemon juice in a small bowl. For the Tahini Yoghurt, whisk together Greek yoghurt, tahini, minced garlic, lemon juice, and salt in another bowl until smooth.
3. Preheat a frying pan over medium heat and cook the marinated chicken for 3 minutes on each side, ensuring it’s golden and fully cooked. Set aside to rest for a few minutes.
4. Prepare the salad by layering the baby spinach, cooked quinoa, diced red peppers, and herbs on a large platter or in individual bowls. Slice the chicken and place it on top, then generously drizzle with the honey harissa and tahini yoghurt. Finish with extra fresh herbs and a sprinkle of chopped pistachios for crunch.

Nutrition Breakdown

This recipe serves about 4 people, with each serving totaling approximately 450 calories, 30 grams of protein, 35 grams of carbohydrates, 18 grams of fat, and 5 grams of fiber. Packed with vitamins and minerals from the spinach and peppers, this salad doesn’t just look good on a plate—it fuels your body and satisfies hunger.

Perfect Pairings

Serving this chicken salad is as easy as pie. It shines best on its own as a light lunch or dinner, but it also pairs beautifully with a side of whole grain bread or flatbreads for sopping up any extra sauce. A crisp white wine or sparkling water infused with lemon complements its zesty flavors beautifully. This dish is especially perfect for warm seasons when fresh produce is at its prime, making it a go-to for summer picnics or gatherings.

How to Store It Right

Leftovers? No need to fret. Store any remaining salad in an airtight container in the fridge, where it will stay fresh for up to 3 days. For best results, keep the honey harissa and tahini yoghurt separate until ready to serve again. If you want to freeze it, pack the salad without the dressing in a freezer-safe container for up to a month, but be aware spinach may lose its crispness once thawed.

Pro Tips

• Marination Magic: Letting the chicken marinate in spices longer than 10 minutes, up to a few hours, intensifies the flavors and tenderness.
• Quinoa Royalty: Rinse quinoa before cooking to remove its natural coating called saponin, which can taste bitter.
• Crunch Factor: For an added crunch, toss in roasted chickpeas or swap out the pistachios for toasted almonds or walnuts.
• Color Pop: Experiment with different colored sweet peppers to create a more visually striking salad.
• Thinning Tahini: If the tahini turns out too thick, simply add a little water to reach your desired consistency.

Flavor Experiments

• Seasonal Twist: In the fall, swap out the spinach for kale or add roasted butternut squash for warmth and sweetness.
• Gourmet Touch: Add crumbled feta or goat cheese on top for an extra layer of flavor that’s delightfully tangy.
• Playful Variation: For a fun twist, introduce some fruits like pomegranate seeds or sliced apples for a sweet bite against the spicy notes.

Lessons from Past Flops

• Dry Chicken: If your chicken turns out dry, be sure to not overcook it—a simple thermometer can save the day; the internal temperature should be around 165°F (74°C).
• Bitter Sauce: Too much harissa can overwhelm; start with less and adjust according to your taste buds, adding more in stages.
• Soggy Salad: Avoid a soggy mess by storing wet ingredients separately until you’re ready to serve. Keep your veggies crisp and fresh!

Creative Second-Day Ideas

• Wrap It Up: Transform leftovers into a delicious sandwich or wrap, adding some extra greens and your favorite sauce for a quick lunch.
• Warm It Up: Heat the salad gently in a skillet for a comforting grain bowl topped with a fried egg for breakfast or brunch.
• Soup it Up: Blend the quinoa and spinach into a simple soup base, adding broth and seasoning for a cozy evening dish.

Curious Cooks Ask

How can I customize the proteins in this salad? Substitute chicken with grilled shrimp, tofu, or even chickpeas for a vegetarian version, keeping the flavors robust and satisfying.
Can I make this salad ahead of time? Absolutely! Prep all ingredients and store separately. Assemble just before serving to keep that fresh crunch alive.
What makes the honey harissa special? The combination of sweet honey cuts through the spicy harissa, providing a flavor contrast that complements the earthy quinoa and fresh greens perfectly.
Is this salad family-friendly? Yes! With customizable elements, you can let the kids choose their favorite toppings and sauces, making it a playful meal everyone enjoys.

Embrace the art of cooking with this Chicken Quinoa Salad with Honey Harissa & Tahini Yoghurt, a recipe that invites creativity while promising satisfaction on every bite. Enjoy!