Dinner

Charred Harissa Chicken Salad with Cranberries, Apple & Herby Yogurt Dressing Recipe

ByEthan Lark November 11, 2025November 11, 2025

Introduction

This charred harissa chicken salad is a vibrant and flavorful dish combining spicy, smoky chicken with fresh, crunchy apples and a creamy herby yogurt dressing. It’s perfect for a light lunch or a satisfying dinner that feels both healthy and indulgent.

A white oval plate holds a fresh salad with three main layers: the bottom layer is bright green arugula leaves spread evenly across the plate; the middle layer has slices of grilled chicken, golden-brown with slight char marks, and thin slices of red-skinned apple scattered throughout; the top layer is dotted with walnuts, crumbly white cheese, and a light green creamy dressing drizzled in spots. Two wooden spoons rest on the plate, partly covered by the salad. In the background to the right, a small white bowl contains lemon wedges on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp garlic granules
1 tsp smoked paprika
1 tbsp olive oil
½ lemon, juiced
1 tbsp harissa paste
4 boneless, skinless chicken thighs
10g dill
10g parsley
3 tbsp Greek yogurt
½ lemon, juiced
2 tbsp olive oil
40g pea shoots
40g rocket
½ red apple, skin on and sliced thinly
50g feta, crumbled
25g dried cranberries
25g walnuts, roughly chopped

Instructions

Step 1: In a bowl, mix the garlic granules, smoked paprika, 1 tablespoon olive oil, juice of half a lemon, and harissa paste. Coat the chicken thighs evenly with this marinade. Cover and chill for at least 20 minutes, or up to 12 hours for a deeper flavor.
Step 2: Preheat your air fryer to 200°C. Arrange the chicken thighs flat in the basket and cook for 16-20 minutes until cooked through and nicely charred. Remove and let cool slightly, then slice roughly.
Step 3: While the chicken cooks, blend the dill, parsley, Greek yogurt, juice of the other half lemon, and 2 tablespoons olive oil until smooth and creamy. Season with salt and pepper to taste.
Step 4: Toss half of the herby yogurt dressing with the pea shoots and rocket on a serving platter. Scatter over the thinly sliced apple, crumbled feta, dried cranberries, and walnuts.
Step 5: Add a dollop of the remaining dressing and top with the sliced harissa chicken. Serve immediately for the best flavor and texture.

Tips & Variations

Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
For a milder heat, reduce the amount of harissa paste or swap it for a smoked paprika-only marinade.
Replace walnuts with almonds or pecans for a different crunch.
If you don’t have an air fryer, grill or pan-fry the chicken until nicely charred and cooked through.

Storage

Store leftover chicken and salad components separately in airtight containers in the fridge for up to 2 days. Keep the dressing refrigerated as well. Reheat the chicken gently in the oven or microwave before serving, but best enjoyed fresh to preserve the textures and flavors.

How to Serve

A large white oval plate holds a fresh salad with several layers, starting with a base of bright green arugula and mixed leafy greens spread out unevenly. Over this base are scattered thin slices of pale red apple, small chunks of golden brown grilled chicken with char marks, and rough pieces of light brown walnut. Dots and drizzles of creamy light green dressing are spread unevenly over the salad, along with bits of crumbled white cheese. Two wooden serving spoons rest on top, and to the side, a small white bowl with lemon wedges sits on a white marbled surface with a dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad without an air fryer?

Yes, you can grill or pan-fry the chicken thighs on medium-high heat until cooked through and charred. This will still deliver great flavor and texture.

Is the herby yogurt dressing suitable for vegans?

The dressing as written uses Greek yogurt, which is dairy-based. For a vegan option, substitute with plant-based yogurt such as coconut or almond yogurt.