Exotically delicious. I always have some little pieces of chicken left over on the bones after I carve a roast, which are perfect for a salad the next day. Harissa is a North African chili-garlic hot sauce. You can buy it at Middle Eastern supermarkets, at Whole Foods, or make your own.
Try adding sectioned oranges to the salad, and/or maybe a shpritz of lemon or orange juice to the dressing. I give you permission to play with your food.
Salad:
8-10 ounces of arugula, rinsed, spun, and dried
Shredded chicken (leftover from a roasted chicken, or 1-2 shredded legs or breasts)
1 c walnut pieces, toasted
12 dried apricots, chopped
Dressing:
1 T harissa
1 T honey
4 T EVOO
Salt and pepper to taste
1) Toss arugula and chicken in a large salad bowl.
2) Whisk together dressing ingredients. Toss with chicken and arugula.
3) Toss in walnuts and apricots. Serve.
No comments:
Post a Comment