Dinner

Charred Harissa Chicken Salad with Cranberries, Apple & Herby Yogurt Dressing Recipe

ByHailey Reed November 10, 2025November 10, 2025

Introduction

This charred harissa chicken salad is a vibrant and flavorful dish perfect for a light lunch or dinner. The smoky, spiced chicken pairs beautifully with a tangy herby yogurt dressing, fresh apple slices, and sweet cranberries for a well-balanced meal.

A large white oval plate holds a fresh salad with several layers. The base layer is green arugula and parsley leaves spread across the plate. On top are slices of golden-brown grilled chicken pieces scattered around. Thin red and white apple slices and halved walnuts are placed evenly over the greens and chicken. A light creamy green herb sauce is drizzled on the salad in several spots. Small bits of white cheese are sprinkled across the whole dish. Next to the plate, on a white marbled surface, is a small white bowl with three lemon wedges. Two wooden utensils rest on the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp garlic granules
1 tsp smoked paprika
1 tbsp olive oil
½ lemon, juiced
1 tbsp harissa paste
4 boneless, skinless chicken thighs
10g dill
10g parsley
3 tbsp Greek yogurt
½ lemon, juiced
2 tbsp olive oil
40g pea shoots
40g rocket
½ red apple, skin on and sliced thinly
50g feta, crumbled
25g dried cranberries
25g walnuts, roughly chopped

Instructions

Step 1: In a bowl, combine the garlic granules, smoked paprika, olive oil, lemon juice, and harissa paste. Coat the chicken thighs thoroughly in the marinade, then chill for at least 20 minutes or up to 12 hours for a deeper flavor.
Step 2: Heat the air fryer to 200°C and arrange the chicken thighs flat in the basket. Cook the chicken for 16–20 minutes until cooked through and charred. Set aside to cool slightly, then roughly slice.
Step 3: Meanwhile, combine the dill, parsley, Greek yogurt, lemon juice, and olive oil in a blender or food processor. Whizz until smooth and creamy, then season to taste.
Step 4: Mix half the dressing with the pea shoots and rocket on a serving platter. Scatter over the sliced apple, crumbled feta, dried cranberries, and chopped walnuts.
Step 5: Finish with a dollop of the herby yogurt dressing and arrange the harissa chicken slices on top before serving.

Tips & Variations

For a milder flavor, reduce the amount of harissa paste or substitute with a sweet paprika blend.
If you don’t have an air fryer, grill or pan-fry the chicken until charred and cooked through.
Add extra crunch with toasted seeds like pumpkin or sunflower seeds sprinkled on top.
For a dairy-free dressing, substitute Greek yogurt with coconut yogurt or a cashew cream.

Storage

Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the salad components like greens, apple, and nuts fresh by storing them separately and assembling before serving. Reheat the chicken gently in a pan or microwave until warm.

How to Serve

A large white oval plate holds a colorful salad layered with fresh green arugula and parsley as the base, topped with golden-brown grilled chicken pieces scattered evenly throughout. Thin slices of red-skinned apple are mixed in, adding a crisp contrast. Crumbled white cheese is sprinkled all over, along with whole walnut pieces and dried cranberries. A light green creamy dressing is drizzled across the top in soft dollops. Two wooden spoons rest on the plate. To the side, a small white bowl holds four lemon wedges. The background is a white marbled texture with a dark cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the chicken and dressing in advance and keep them refrigerated. It’s best to assemble the salad just before serving to keep the greens fresh and crisp.