Harissa Chicken Chopped Salad

Harissa Chicken Chopped Salad is a healthy main-course salad that still feels hearty and keeps you full. Loaded with crisp veggies, salty feta, and slightly spicy harissa chicken thighs, this salad is perfect for a weeknight or busy weekend meal. To save even more time, you can buy pre-marinated harissa chicken thighs from everyone’s favorite grocer, Trader Joe’s, or try my delicious copycat recipe, available here. I love topping this salad with a quick homemade lemony herb dressing (details included in recipe), but if you aren’t in the mood to make your own, I would highly recommend a store-bought ranch.

Ingredients needed to make Harissa Chicken Chopped Salad

My recipe for Harissa Chicken Chopped Salad includes some of my favorite veggies to add to a salad, but don’t let me stop you there. In my experience, the more a salad has in it, the better it gets. This would also be delicious with some halved cherry tomatoes, a different kind of cheese, fresh corn, roasted broccoli, etc. The options for customization are endless! Here’s the full list of ingredients for the salad:

  • Romaine lettuce
  • Harissa chicken thighs (recipe here)
  • Cucumber
  • Carrots
  • Radishes (I love watermelon radishes in this salad)
  • Avocado
  • Feta cheese
  • Pomegranate arils
  • Crispy chickpeas
  • Cilantro

If you also want to make my favorite easy dressing that compliments this salad perfectly, here’s what you’ll need:

  • Tahini
  • Dijon mustard
  • Lemon juice
  • Cilantro
  • Salt and pepper

Tools used to make Harissa Chicken Chopped Salad

This salad comes together using the most minimal of kitchen tools. All you need is a few kitchen staples and you’re ready to eat! I used the following tools to make this salad happen:

  • Large cutting board
  • Chef’s knife
  • Large mixing bowl or serving plate
  • Small mixing bowl, optional if making homemade dressing
  • Measuring cups and spoons, optional if making homemade dressing
  • Whisk, optional if making homemade dressing
  • Air fryer, optional if making homemade crispy chickpeas

How to make Harissa Chicken Chopped Salad

This dish is as simple as chopping and plating. If you plan to make your own harissa chicken thighs using my recipe, you’ll want to do that as the first step. The chicken thighs don’t take very long as they’re absolutely worth the effort, trust me!

You’ll begin by chopping everything you need for the salad, including the lettuce, cucumbers, carrots, radishes, avocado, and cilantro. Add it all to a large mixing bowl or serving plate, crumble the feta and sprinkle the pomegranate arils on top, then add the crispy chickpeas. You can make these using a simple recipe for Air Fryer crispy chickpeas, available here, or just grab a bag of them already made from the store.

To make the lemony herb dressing, combine all ingredients in a small mixing bowl and whisk until smooth. Alternatively, you could add all ingredients to a food processor or high-speed blender for an even smoother consistency, but I personally enjoy the texture of the chopped herbs in this dressing. Both methods are excellent and the flavor remains the same!

Slice the chicken and add it to the salad, then drizzle all over with the lemony herb dressing (or dressing of your choice)! It’s so good and the perfect hearty salad for any day of the week.

Looking for other simple, healthy recipes?

Try these ideas from The Ardent Cook

Honey Sesame Chicken with Broccoli

Instant Pot Lemongrass Pork Bowls

Warm Roasted Cauliflower Salad

Recipe Ingredients

2 heads romaine lettuce, chopped

Harissa Chicken Thighs, cooked and chopped (store-bought available at Trader Joe’s, or homemade)

1 large cucumber, seeded and chopped

2 medium carrots, thinly sliced or shredded

Handful of assorted radishes, thinly sliced 

1 avocado, quartered 

1/2 cup feta cheese, crumbled 

1/4 cup pomegranate arils

1/2 cup crispy chickpeas (store-bought, or homemade)

1/8 cup cilantro, chopped, for serving

For the Lemony Herb Dressing

⅛ cup tahini

Juice and zest of 1 whole lemon

1 TBSP dijon mustard

⅛ cup finely chopped cilantro

3 TBSP water, or more if thinner consistency is desired

Salt and pepper, to taste

Recipe Instructions

  1. Combine the chopped lettuce, cucumber, carrots, radishes, avocado, and cilantro in a large mixing bowl or arrange on a serving plate. Crumble the feta and scatter the pomegranate arils and crispy chickpeas on top.
  2. Make the dressing, if using. Add the tahini, lemon juice and zest, dijon mustard, cilantro, water, salt, and pepper to a small mixing bowl and whisk until combined.
  3. Slice the chicken and arrange it on top of the salad. Drizzle with the dressing and serve immediately. To store in the fridge, do not dress the salad. Leftovers keep very well undressed in an airtight container, with the dressing added once you are ready to eat. Enjoy!

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Green Goddess Meatballs with Carrot Fries and Lemony Herb Sauce

Hey guys! Here we go, my first formal recipe. When I was deciding what to post first, I agonized over what I thought people would want to make. Insert: a vote on Instagram stories, and now you’ve all decided for me! Thanks for that.

These meatballs are everything you need them to be during a quarantine- healthy, versatile, and delicious. The ones pictured here use ground chicken, but they would truly be great with any ground protein. I considered using a combination of ground beef and ground lamb, but unfortunately my local store was out. Use what you have, and don’t sweat it!

The meatballs are herb HEAVY, and I like them that way. If you’re not a fan of fresh herbs, just omit them or use less. Don’t like dill but love parsley? Just sub extra. But, they are called ‘Green Goddess’ for a reason people, and the herbs really do add to their flavor.

I absolutely love oven-baked fries, particularly sweet potato. However, I don’t love the work that goes into chopping all those sweet potatoes. It’s actually the worst. Your knife always gets stuck, you risk losing a finger, and the pieces never seem to turn out the shape or size you want. These carrot fries are the perfect alternative and require far less intense chopping, so you can spend more time eating them than you did prepping them. The carrots mimic the sweet-yet-earthy taste of the sweet potatoes, and the high roasting temperature allows them to get crispy and slightly caramelized on the ends.

Finally, we have the Lemony Herb Sauce, which is a non-negotiable for me. It comes together in about 3 minutes start-to-finish, and uses one bowl (or blender cup, if you want to get technical). The nuttiness of the tahini is balanced by the sharp flavors of the lemon and fresh herbs, and because we’re making it in a blender, you don’t get the big leaves of the herbs stuck in your teeth. This sauce is perfect for dipping, or you could use it as a salad dressing. Bonus: if you like the vibe of this dip, try doubling the recipe and adding a can of rinsed, drained chickpeas to the blender along with it for a flavorful, lemony hummus situation. What could be better?

If you make this recipe, don’t forget to post your photos and tag me @theardentcook on instagram. It would truly mean the world to me. Enjoy!

For the Meatballs:

1lb ground chicken (or other ground protein of choice)

3 small cloves garlic, minced

⅛ cup finely chopped parsley

⅛ cup finely chopped cilantro

⅛ cup finely chopped dill

1 TBSP dried oregano

1.5 tsp smoked paprika

1 tsp crushed red pepper flakes

1 tsp salt, plus more to taste 

Fresh ground black pepper, to taste

1 egg or scant ¼ cup plain greek yogurt

½ cup homemade breadcrumbs*

1 TBSP avocado oil, or other high temperature cooking fat, for coating the pan

For the Carrot Fries:

1lb whole carrots

2 TBSP avocado oil, or other high-temperature cooking fat

Salt and pepper, to taste

For the Lemony Herb Sauce

⅛ cup tahini

Juice and zest of 1 whole lemon

1 TBSP dijon mustard

⅛ cup finely chopped herbs (cilantro and parsley work best)

3 TBSP water, or more if thinner consistency is desired

Salt and pepper, to taste


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Place a large rimmed cookie sheet inside the oven and allow it to get hot as the oven preheats.
  3. Wash and dry carrots. Cut into ¼ inch sticks, resembling french fries. Coat in oil, salt, and pepper. 
  4. Carefully remove the preheated cookie sheet from the oven, using mitts. Use a spatula or tongs to spread carrot fries in an even layer on the cookie sheet, being careful to avoid crowding. Carrots should audibly sizzle when placed on the hot tray. Bake for 20-25 minutes, tossing halfway through.
  5. Meanwhile, combine ground chicken, egg, breadcrumbs*, parsley, cilantro, dill, garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper, in a large mixing bowl. 
  6. Using your hands, work chicken mixture together until just combined.
  7. Roll into 1.5 inch balls and place in an oiled 9×12 glass baking dish, leaving some room in between. Use a second baking dish if needed to avoid crowding. Recipe should yield about 15 meatballs.
  8. Bake meatballs for 10-12 minutes, until firm to the touch and lightly golden around the edges.
  9. To make the Lemony Herb Sauce, combine tahini, lemon juice and zest, mustard, and water in a medium sized mixing bowl. Whisk together until emulsified. If the mixture appears to be “breaking” or separating, add a small amount of hot water and continue whisking until cohesive.  Add parsley, salt, and pepper. Stir to combine. To thin sauce, add an additional 1-2 TBSP water. Use as a dipping sauce, sandwich spread, salad dressing, or drizzle on grilled vegetables or protein
  10. To serve, add meatballs and carrot fries to a plate. This meal pairs well with a side salad, or grilled/roasted vegetables such as broccoli, zucchini, or asparagus. Drizzle Lemony Herb Sauce over the top, or serve on the side for dipping. Enjoy!

*for the Homemade Breadcrumbs

  1. Preheat oven to 300 degrees Farenheit. 
  2. Bake bread slices directly on rack, flipping over halfway, for 10 minutes. Bread should feel warm and slightly toasted, but not overly browned or hard. 
  3. Break bread into smaller pieces and add to a food processor or high speed blender with nothing else. Pulse repeatedly in 3-second increments until desired particle size is achieved. 2 slices of bread will yield approximately ½ cup of breadcrumbs.