Charred Harissa Chicken Salad with Cranberries, Apple and Herby Yogurt Dressing

• garlic granules↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• olive oil↗1 tbsp tbsp
• lemon↗½

  juiced

• harissa paste↗1 tbsp tbsp
• boneless skinless chicken thighs↗4
• dill↗10g g
• parsley↗10g g
• Greek yogurt↗3 tbsp tbsp
• lemon↗½

  juiced

• olive oil↗2 tbsp tbsp
• pea shoots↗40g g
• arugula↗40g g
• red apple½

  with skin, thinly sliced

• feta↗50g g

  crumbles

• сушені журавлини↗25g
• волоські горіхи↗25g

  грубо нарізані

Step-by-step instructions

1. 1

   In a bowl combine the garlic granules, smoked paprika, olive oil, lemon juice and harissa paste. Thoroughly coat the chicken thighs with the marinade, then refrigerate for at least 20 minutes or up to 12 hours for a deeper flavor.

2. 2

   Preheat the air fryer to 200 °C and place the chicken thighs evenly in the basket. Cook for 16–20 minutes until the meat is done and browned. Set aside to cool slightly, then coarsely slice.

3. 3

   Meanwhile, blend the dill, parsley, yogurt, lemon and olive oil in a blender. Whisk until smooth and creamy, season to taste.

4. 4

   Combine half of the dressing with the pea shoots and arugula on a serving plate, then scatter the apple, feta, dried cranberries and walnuts. Garnish with a spoonful of the herby dressing and the harissa chicken.