I’m trying really hard (REALLY!) not to talk too much about being pregnant, but at this point, it’s all I can think about. Or actually, NOT being pregnant is all I can think about. With less than a week until my “guess date” (that’s what it really is, a guess, right?) we are in full Baby E Watch mode and hoping that each day will be the day.
For some reason I actually envision labor starting in the middle of the night, so each night I go to bed thinking “this could be it”, and then I wake up each morning a little disappointed. I feel like I’ve been pretty laid back about pretty much everything having to do with pregnancy so far, so it seems silly to be so intensely waiting for labor to start but hey! A girl can only be so patient.
So, now that I’m getting desperate, I’m trying every natural trick in the book. Eating pineapple, sitting on an exercise ball at work, walking a ton, and of course, eating spicy food. Things I’m not willing to try: castor oil. No thank you.
Since I had the last of my Harissa needing to be used in the fridge, I figured it was a great way to get some spice into my meal and prep some lunches for the week! That’s where this Harissa Chicken Salad comes in.
I simply mixed my Harissa with Greek yogurt and a little mayo for the sauce with the diced chicken and added in some chopped celery, red pepper, and green onions. Super simple and super yummy.
If you haven’t had a chance to make Harissa yet, you can find my recipe for it here. Or you can try buying it store-bought from the grocery store. Buuuuut from personal experience, the homemade Harissa is 100% completely totally worth the effort. Pinky promise.
This Harissa Chicken Salad is great on top of crunchy lettuce or spring greens, in a pita pocket, or in a sandwich! Not only is it great for lunches but would also be perfect to bring along for a picnic and eat with some crackers. Enjoy!
- 1 lb chicken breasts
- 1/4 cup harissa
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise I used olive oil based mayo
- 2 tablespoons diced green onion
- 2 celery stalks cut into small pieces
- 1/2 red bell pepper diced
- Cook chicken breasts in large pot of boiling water until cooked through, about 15-20 minutes. Alternately, you can use leftover baked, boiled or rotisserie chicken.
- Combine harissa, yogurt, and mayo.
- Toss harissa mixture with chicken, green onion, celery, and bell pepper.
- Serve on bread, pita, croissant, or on top of lettuce or spring greens!