Anti Inflammatory Harissa-Orange Chicken Kale Salad

Total time1 hr

Prep time20 min

Cook time25 min

Anti Inflammatory Harissa-Orange Chicken Kale Salad

This is the kind of salad that actually earns its place as a main course — bold, satisfying, and packed with ingredients that pull serious anti-inflammatory weight. Turmeric and cumin coat the chicken thighs alongside harissa paste, giving every bite a smoky, spiced depth that feels anything but virtuous-eating-bland. The tahini-orange dressing is the real showstopper: bright from fresh orange juice and zest, earthy from ginger, and creamy enough to cling to every ribbon of carrot and massaged kale leaf. Speaking of that kale — taking a minute or two to work the olive oil into the leaves by hand transforms them from tough and bitter to silky and deeply flavored, which makes all the difference in the final bowl. Chickpeas get a quick crisp in the same skillet used for the chicken, picking up all those gorgeous browned bits, while pumpkin seeds add a satisfying crunch on top. Everything here — the olive oil, the leafy greens, the spices, the seeds — is doing real work beyond just tasting good. Serves four, and it comes together in one skillet plus a couple of bowls, making cleanup as easy as the cooking itself.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs (about 4 thighs)
Heritage Farm Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
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2 tbsp harissa paste
1 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper

For the salad

1 tbsp extra virgin olive oil
1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
1 can (15 oz) chickpeas, drained and rinsed
2 medium carrots, peeled and shaved into ribbons with a vegetable peeler
¼ cup dry-roasted pumpkin seeds (pepitas)

For the dressing

3 tbsp tahini
3 tbsp fresh orange juice (from about 1 orange)
1 tsp orange zest
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp ground ginger
¼ tsp salt
2–3 tbsp water, to thin

Instructions

1
In a large mixing bowl, combine the harissa paste, 1 tbsp olive oil, cumin, turmeric, salt, and black pepper. Add the chicken thighs and turn to coat evenly. Let the chicken marinate at room temperature for 15 minutes.
2
While the chicken marinates, make the dressing: whisk together the tahini, orange juice, orange zest, 1 tbsp olive oil, apple cider vinegar, honey, ground ginger, and salt in a small bowl until smooth. Add water 1 tbsp at a time until the dressing is pourable but still coats a spoon. Set aside.

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