Grilled Harissa Chicken and Arugula Salad
Breville Test Kitchen

Breville Test Kitchen

Grilled Harissa Chicken and Arugula Salad

North Africa’s favorite chili paste, harissa, is the inspirational ingredient in this recipe. Hot and spicy chicken is teamed up with a lemony chickpea, feta and arugula salad.
the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

+1 more appliance


40 mins total time

20 mins active time


Serves 2-3



  • harissa paste icon
    2 tbsp harissa paste
  • olive oil icon
    2 tbsp olive oil
  • boneless and skinless chicken breast icon
    2 x 14 oz boneless and skinless chicken breasts
  • kosher salt icon
    1½ tsp kosher salt


For the salad

  • can chickpeas icon
    1 x 15½ oz can chickpeas

    drained, rinsed

  • cherry tomato icon
    8 oz cherry tomatoes

    cut in half

  • feta cheese icon
    4 oz feta cheese


  • cilantro leaves icon
    ⅓ cup (½ oz) cilantro leaves

    coarsely chopped

  • mint leaf icon
    ⅓ cup (½ oz) mint leaves

    coarsely chopped

  • arugula icon
    2 oz arugula

For the dressing

  • fresh lemon juice icon
    1 tbsp fresh lemon juice
  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season


  • 1Combine the harissa and oil.
  • 2Cut the chicken in half horizontally, without cutting all the way through. Open out and lay flat.
  • 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the chicken on the rack and brush both sides with the harissa mixture. Sprinkle with salt.
  • 4Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 500°F, for 14 minutes and press Start. After about 10 minutes, turn the chicken over and broil the other side. Meanwhile, assemble the salad.
  • 5Place the chickpeas, tomatoes, feta, cilantro and mint in a bowl and toss to combine.
  • 6The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, broil a little longer.
    Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
  • 7Combine all the dressing ingredients. Pour over the salad and toss to coat.
  • 8Add the arugula just before serving and toss to combine.
  • 9Cut the chicken into ½-inch slices. Serve with the salad.
Main course
Gluten Free

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