Harissa Chicken and Mango Bean Salad

Harissa Chicken and Mango Bean Saladsml


  • x 2 Chicken breasts
  • 2 tsps of harissa
  • handful of flaked almonds
  • 1/2 mango, cubed
  • 1/2 tin of kidney beans, drained and washed
  • 2 spring onions, sliced
  • 1/3 of a medium cucumber, cubed
  • 8-10 cherry tomatoes, sliced
  • 1 tbsp of fajita spice
  • juice of 1 lime
  • sprinkle of fresh coriander


  • Chopping board and sharp knife
  • roasting tray
  • mixing bowl


  • Preheat the oven  to 180°C/ gas 4/ fan 160°C
  • Place a teaspoon of harissa on each chicken breast and spread it across the surface until all of it is covered. Sprinkle them with flaked almonds. Cook for about 20 minutes, you will know the chicken is cooked when you cut into it and the juices run clear.
  • Whilst the chicken is cooking simply mix all the other ingredients together to make the salad.
  • And voila! This would work well with bulgar wheat too if you wanted to have it as a more hearty main.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s