When the days grow long and the air turns warm, nothing satisfies quite like a fresh, vibrant meal that blends smoky grilled flavor with zesty seasonal produce. This Herbed Grilled Chicken with Harissa-Honey Arugula Salad from Louisiana Cookin offers exactly that: a balanced, nutritious plate bursting with flavor and texture. Herb-marinated chicken breasts are grilled to juicy perfection and paired with a colorful arugula salad tossed in a sweet and spicy harissa-honey vinaigrette. Packed with crisp vegetables, creamy feta, and crunchy smoked almonds, this dish is an easy yet elegant choice for summer lunches, outdoor dinners, or casual entertaining.
What sets this dish apart is the harmony of flavors and the attention to texture. The chicken is infused with bold herbs—parsley and thyme—and enhanced by the aromatic addition of sliced onion and kosher salt. A touch of olive oil brings the marinade together, helping the herbs penetrate the chicken. Once grilled, the chicken becomes the perfect companion to the salad’s medley of peppery arugula, delicate zucchini ribbons, and sweet orange bell pepper slices. Crumbled feta lends creamy richness, while chopped smoked almonds add an irresistible crunch.
Ingredients:
- 4 boneless skinless chicken breasts
- 1 (6-ounce) package crumbled feta cheese
- ¼ cup chopped smoked almonds
- 1 (5-ounce) package baby arugula
- 1 small zucchini, thinly shaved lengthwise
- 1 small yellow onion, thinly sliced and divided
- 1 small orange bell pepper, thinly sliced
- 1 tablespoon fresh thyme leaves
- ¼ cup finely chopped fresh parsley
- 4 tablespoons olive oil, divided
- ¼ cup cane vinegar
- 2 tablespoons honey
- 2 teaspoons harissa paste
- 1 tablespoon kosher salt, divided
Directions:
- In a large bowl, mix together half the sliced onion, chopped parsley, 2 tablespoons olive oil, thyme, and 2 teaspoons kosher salt until fully combined. Add the chicken breasts and toss thoroughly to coat with the herb mixture. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the hot grill and cook for about 15 minutes, turning occasionally, until the outside is golden and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes before slicing.
- In a large serving bowl, combine the arugula, zucchini ribbons, sliced bell pepper, remaining onion, crumbled feta, and chopped smoked almonds.
- In a small mixing bowl, whisk together the cane vinegar, honey, harissa paste, and the remaining 1 teaspoon of salt. Slowly stream in the remaining 2 tablespoons of olive oil while whisking continuously until the dressing is smooth and emulsified. Pour the harissa-honey vinaigrette over the salad and toss until all ingredients are evenly coated.
- Serve the grilled chicken slices atop the dressed salad or alongside it on the plate.
Although this salad is hearty enough to stand on its own, it also pairs beautifully with a few complementary sides. Consider serving it with grilled flatbread or warm pita wedges to soak up the vinaigrette. A chilled melon and mint salad or a small bowl of couscous with lemon zest and herbs can add extra brightness. For a more filling meal, roasted sweet potatoes or a cold quinoa tabbouleh are excellent options.
This Herbed Grilled Chicken with Harissa-Honey Arugula Salad is a go-to recipe for those craving something healthy, flavorful, and easy to prepare. The herb-marinated chicken brings savory depth, while the salad keeps things light and exciting with every bite. The tangy-sweet-spicy vinaigrette ties it all together in a way that makes the meal feel special without requiring hours in the kitchen. Whether served for a solo lunch, a family dinner, or a gathering with friends, this dish captures the essence of summer on a plate.
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