Harissa Salad Bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken breasts with the smoked paprika, garlic granules, oregano, salt & black pepper. Then spray with a little oil & air fry for 15-20mins till cooked through, turning half way (or cook how you prefer)

Step 2

Meanwhile, in a large mixing bowl, mix the Greek yogurt, 80g crumbled feta, lemon juice, harissa, garlic granules and chopped dill into a paste

Step 3

Add the beans & all other salad ingredients to the bowl

Step 4

Once the chicken is cooked, shred it & set aside to fully cool

Step 5

Once fully cool, add the pulled chicken to the bowl and mix well to combine together. Season with salt & pepper to taste

Step 6

Evenly add the salad to 3 bowls, top with a little crumbled feta, dill and red pepper flakes for garnish

Step 7

Store the salad with an air tight lid in the fridge for 3-4 days.