Eosinophilic Esophagitis Friendly Harissa-Orange Chicken Kale Salad
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs (about 4 thighs)
- 2 tbsp harissa paste
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Ā½ tsp ground turmeric
- Ā½ tsp salt
- Ā¼ 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
- Ā¼ 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
- Ā½ tsp ground ginger
- Ā¼ tsp salt
- 2ā3 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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