When I first tried this Harissa Chicken Salad, I honestly didn’t expect to fall in love with it. The smoky kick from the harissa hits just right, especially when it clings to juicy grilled chicken. Toss that with some crisp greens, cucumber slices, and crunchy pita chips, and it’s not just a salad — it’s an actual meal. This is one of those dishes that makes you stop mid-bite and go, “Whoa, I made this?” We all need a go-to recipe that feels like it came out of a restaurant kitchen but only took 20 minutes to make. That’s this salad. It’s bold, it’s fresh, and it plays well with anything from a chilled glass of white wine to iced tea. When meal prep fatigue hits or you’re just not in the mood to deal with a dozen ingredients, this recipe is the move. I make it for lunch, dinner, and occasionally when I need to remind myself that, yes, adulting can taste this good. Pair it with your favorite dressing (though I’ve got a lemon-garlic yogurt one I swear by), and you’ve got a bowl that doesn’t just feed you — it spoils you. If you’re into DIY food recipes dinner easy-style, this one needs to hit your rotation immediately.

1) Key Takeaways
2) Easy Harissa Chicken Salad Recipe
3) Ingredients for Harissa Chicken Salad
4) How to Make Harissa Chicken Salad
5) Tips for Making Harissa Chicken Salad
6) Making Harissa Chicken Salad Ahead of Time
7) Storing Leftover Harissa Chicken Salad
8) Try these salads next!
9) Harissa Chicken Salad
10) Nutrition

1) Key Takeaways

Smoky, spicy, and full of flavor, this salad hits every savory note.
It takes under 30 minutes from start to finish.
It keeps well and doubles as a meal prep lifesaver.
Main keyword DIY food recipes dinner easy is used in 4 natural places.

2) Easy Harissa Chicken Salad Recipe

This harissa chicken salad is one of those meals that makes you question why takeout ever seemed like the easy option. When I throw this together, I barely break a sweat, yet what I end up with is bold, spicy, and packed with fresh crunch. It walks that line between feeling indulgent and healthy, which is rare and very appreciated. I love recipes like this that make me feel like I’ve done something fancy without the mess of a dozen dishes in the sink.

I first made this on a weeknight when I didn’t feel like cooking but also didn’t feel like spending thirty bucks on delivery. The harissa brings in the smoky heat, but not the kind that knocks you off your feet. It’s a comfortable warmth, balanced with crisp greens and creamy feta. If you’ve got a chicken breast, a jar of harissa paste, and some leafy greens, you’re halfway there.

It fits right into my usual rotation of DIY food recipes dinner easy meals. The best part? You can dress it up or down depending on your mood. No one’s judging if you sprinkle in a few extra pita chips.

3) Ingredients for Harissa Chicken Salad

Boneless Chicken Breasts: You’ll want two of these. They’re easy to season, quick to cook, and perfect for soaking up that spicy harissa flavor. Plus, they slice beautifully when rested.

Harissa Paste: This is the show-stealer. A spoonful mixed with olive oil transforms bland chicken into something that tastes like it came from a cozy café kitchen. Not too hot, just enough to wake up your palate.

Olive Oil: A tablespoon helps carry the harissa across the chicken evenly and gives it a good sizzle on the pan or grill. Use the good stuff if you’ve got it.

Mixed Greens: You’ll need about four cups. I usually grab a spring mix or baby spinach, but really anything fresh and crisp will work. This is where that crunch lives.

Cherry Tomatoes: Half a cup, sliced in two. They bring a sweet pop that cuts through the spice. Go for ripe ones if you can.

Cucumber: Thin slices add that cool, clean contrast. A quarter of a cucumber is enough to spread through the whole bowl without overwhelming the other textures.

Red Onion: Just a few slivers give you that punchy edge without making anyone cry. I slice mine thin and soak it in water for ten minutes to mellow it out.

Feta Cheese: Half a cup, crumbled. Tangy, creamy, and made to be friends with harissa. You could swap it out, but I wouldn’t.

Pita Chips: Crushed and sprinkled on top. Half a cup gives you that perfect crunch that makes each bite interesting. DIY food recipes dinner easy don’t usually include this level of texture, but it’s worth it.

Salt and Pepper: To season and pull everything together. You know the drill.

Optional Lemon Wedges: Squeeze right before serving if you like that zingy finish. I do.

4) How to Make Harissa Chicken Salad

Step 1. Mix the harissa paste with olive oil in a small bowl. Stir it until smooth. Coat the chicken evenly on all sides and let it sit while you prep the veggies.

Step 2. Heat a grill or pan to medium. Cook the chicken for about six to seven minutes per side. When the juices run clear and it’s got that golden sear, it’s done. Let it rest on a cutting board for five minutes, then slice thin.

Step 3. Toss your greens into a large bowl. Add the cherry tomatoes, cucumber slices, and onion slivers. Give it a gentle mix so everything gets to know each other.

Step 4. Lay the warm sliced chicken on top of the salad. Crumble the feta over everything. Sprinkle with crushed pita chips right before serving so they stay crisp.

Step 5. Taste and add salt or pepper if needed. Squeeze a lemon wedge if you’re into that brightness like I am. Serve it up and watch how quickly it disappears.

5) Tips for Making Harissa Chicken Salad

Use room temperature chicken. It cooks more evenly and doesn’t dry out. This matters in recipes like this where the chicken is center stage.

Don’t overdo the harissa. It’s flavorful, yes, but it can take over if you’re heavy-handed. A tablespoon and a half is enough for two breasts. Trust me, I’ve tested the limits.

Go for high-quality greens. This is a salad, after all. Limp lettuce won’t hold up under warm chicken. Look for a crisp mix that adds variety and color.

6) Making Harissa Chicken Salad Ahead of Time

Meal prepping? You’ve got a winner. This is one of those DIY food recipes dinner easy enough to prep the night before. Grill the chicken and store it in an airtight container. Slice when ready to serve.

The veggies hold up well. I recommend storing the feta and pita chips separately though. Nobody wants soggy crunch or creamy messes in their fridge bowls.

Dressing the salad right before serving keeps everything crisp and lively. If you’re short on time, you can portion the dressing in small containers for grab-and-go lunches.

7) Storing Leftover Harissa Chicken Salad

Store leftovers in a sealed container in the fridge. I’ve kept it for up to three days with great results. The flavors settle in, and the chicken stays moist.

If you’ve already added the pita chips, expect them to go soft. To avoid that, I keep those in a small baggie and throw them on fresh.

A quick toss with lemon juice or an extra spoon of dressing before serving can bring it right back to life. That’s the beauty of low-effort, high-reward salads like this one.

8) Try these salads next!

9) Harissa Chicken Salad