Harissa Chicken and Farro Salad

Name: Harissa Chicken and Farro Salad
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 c. quick-cooking farro; 1 large sweet potato (about 11/4 lb.; cut into 11/2-inch pieces); 4 tbsp. oil, divided; Kosher salt and pepper; 1/4 c. Greek yogurt; 3 tbsp. harissa, divided; 3 tbsp. lemon juice, divided; 4 6-oz. boneless, skinless chicken breasts; 1/2 small red onion (finely chopped); 1 bunch arugula (about 6 c.; thick stems discarded); 1/2 c. cilantro leaves; Feta cheese, crumbled, for serving

Don't worry — this salad will definitely keep you full.

By Kate MerkerPublished: Dec 14, 2022

4.7

3 Ratings

harissa chicken and farro salad on a blue background

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

537

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This easy, nutritious dinner boasts a double dose of harissa (in the yogurt marinade for the chicken and in the dressing for the farro), which equals deeply savory flavor in each bite. Roasted sweet potatoes and arugula add heft to the salad, and a sprinkle of feta is the perfect creamy, salty topper.

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Ingredients

3/4 cup
quick-cooking farro
1
large sweet potato (about 11/4 lb.; cut into 11/2-inch pieces)
4 Tbsp.
oil, divided
Kosher salt and pepper
1/4 cup
Greek yogurt
3 Tbsp.
harissa, divided
3 Tbsp.
lemon juice, divided
4
6-oz. boneless, skinless chicken breasts
1/2
small red onion (finely chopped)
1
bunch arugula (about 6 c.; thick stems discarded)
1/2 cup
cilantro leaves
Feta cheese, crumbled, for serving

Directions

1. Step 1Heat oven to 450°F. Cook farro per package directions.
2. Step 2On large rimmed baking sheet, toss sweet potato with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast 8 minutes.
3. Step 3In bowl, whisk together yogurt, 2 tablespoons harissa and 1 tablespoon lemon juice. Add chicken and toss to coat.
4. Step 4Nestle chicken among sweet potatoes, reduce oven temperature to 425°F and roast until chicken is cooked through and sweet potatoes are golden brown and tender, 12 to 15 minutes. Remove sweet potatoes and broil chicken until browned, 2 minutes, then transfer to cutting board and slice.
5. Step 5Meanwhile, in large bowl, whisk together remaining 2 tablespoons oil and 2 tablespoons lemon juice, remaining 1 tablespoon harissa, and 1/4 teaspoon each salt and pepper. Stir in onion and let sit 5 minutes.
6. Step 6Add farro and toss to combine. Gently fold in sweet potato, then arugula and cilantro. Serve with chicken and sprinkle with feta if desired.

NUTRITIONAL INFORMATION (per serving): About 537 cal, 19.5 g fat (3 g sat), 106 mg chol, 415 mg sodium, 48 g carb, 6 g fiber, 8 g sugar (0 g added sugar), 40 g pro

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