The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tossed Free-range Harissa Chicken Salad
Step into summer with Mindful Chef x Tossed. Here, juicy free-range chicken breast meets warm harissa and sticky hot honey, and is grilled to golden perfection. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 40g mixed salad leaves
- 1 tbsp tahini (Sesame)
- 1 handful of fresh coriander
- 1 midi cucumber
- 15ml hot honey (honey, chilli extract)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 300g diced British Free Range chicken breast
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
Nutritional Information
Calories: 705
Protein: 53g
Carbs: 25g
Fat: 29g
Ingredients
- 150g diced British Free Range chicken breast (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 midi cucumber (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tbsp tahini (use half) (Sesame)
- 40g mixed salad leaves (use half)
- 1 unwaxed lemon (use half)
- 75g pomegranate seeds (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 612
Protein: 33g
Carbs: 25g
Fat: 28g
Tossed Free-range Harissa Chicken Salad
Step into summer with Mindful Chef x Tossed. Here, juicy free-range chicken breast meets warm harissa and sticky hot honey, and is grilled to golden perfection. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a sieve, a grater, a large bowl & a small bowl
Get started
- Cut half the onion into 4 wedges. Drain and rinse the chickpeas
- Place both onto one side of the baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 5 mins
- Meanwhile, zest and half the lemon
- In the small bowl, combine the harissa paste, honey and lemon zest with a pinch of salt and pepper
Roast the chicken
- After 5 mins, place the chicken onto the other side of the baking tray. Sprinkle the smoked paprika & oregano blend over the chicken and chickpeas. Spread the harissa dressing evenly over the chicken fillets. Season with salt and pepper.
- Roast for 12 mins, until the chicken is cooked through
Meanwhile, make the pickled cucumber
- Dice the cucumber into 1cm cubes
- Add to the large bowl with the juice from half the lemon and a pinch of salt. Toss to to coat and set aside to pickle
Make the tahini salad
- Roughly chop the coriander
- Rinse the harissa bowl, then add the tahini, remaining lemon juice, 1 tbsp oil and 2 tbsp water (1 tbsp for 1 person). Season generously with salt and pepper and mix well
- When everything's ready, add the chickpeas, roasted onion, salad leaves and coriander to the cucumber bowl. Pour over the tahini dressing and toss to coat
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the salad into bowls. Top with the harissa chicken. Garnish with the pomegranate seeds
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