Harissa chicken with corn and coriander salad
December 18, 2012 § Leave a comment
Ingredients for two people
|350 g||chicken breast|
|1 tbs||harissa paste|
|1 tin||red kidney beans|
|80 g||mixed salad|
|3 tbs||olive oil|
|1 tbs||balsamic vinegar|
For the chicken
Combine the chicken with the harissa paste and allow to marinate briefly as you bring a griddle or BBQ to high heat. Cook the chicken for 3-5 minutes on each side, depending on the thickness of your pieces, until they are cooked through.
For the salad
Whisk together the olive oil and balsamic vinegar in the bottom of a large bowl. Add, to the bowl, the corn kernels, red kidney beans, shallots, mixed salad, and coriander. Mix well and cover with the dressing.
Serve the corn and bean salad topped with the harissa chicken.
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