Athens Salad with Harissa Chicken

Ingredients: (one salad)

• 1/4 lb (about three chicken fingers) Harissa grilled chicken, roughly chopped

• 1C loosely packed chopped Romaine

• 1/4C Mixed greens, torn

• 1 strip bacon, crispy, crumbled and chopped 

• 2 tbsp Feta cheese, crumbled 

• 1/4C Cucumbers, partially peeled and roughly chopped

• 1/4C Cherry tomatoes chopped

• 1/8C Pickled red onion, sliced 

• 1/8C Marinated garbanzo beans

• Pita Bread (soft or toasted, as you prefer)

• 2 greek peppers

Serve with balsamic greek dressing, a couple of greek peppers and pita chips or soft pita as garnish.

Preparation:

1. Prepare the Marinated Beans and Pickled Onions (these can and should be done well in advance).

2. Make the Harissa grilled chicken (this can also be grilled in advance, warmed and then tossed in Harissa). 

3. Fry the bacon crispy, let cool and crumble then chop finely. 

4. Peel and chop the cucumbers.

5. Chop the tomatoes.

6. In a large bowl add both greens and toss to mix. 

7. Arrange the bacon, feta, tomatoes, cucumbers, onions and beans across the salad greens and/or around the edges. Place the Harissa chicke on top. 

8. Serve the dressing on the side.

9. Garnish with pita chips and greek peppers.

Urban Cowgill 2024