Grilled Chicken On Greens With Creamy Harissa Dressing

If You Like Chicken Caesar, Try This:

Ingredients:

1 lb. boned, skinned chicken breast halves

1 teaspoon finely shredded fresh lemon zest

About 1 Tablespoon olive oil

3/4 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 medium red onion, peeled and halved crosswise and thinly

sliced into half moons

1 cup plain low fat yogurt

About 1 teaspoon harissa sauce or paste

1 Tablespoon chopped mint, plus more for garnish

2 teaspoons freshly squeezed lemon juice

8 cups loosely packed mixed baby greens

1 cup 2 inch long carrot matchsticks, 1 medium carrot

1/2 red bell pepper, very thinly sliced in lengthwise strips 1/4 cup quartered, pitted kalamata olives

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Ingredients:

Place chicken breast between pieces of plastic wrap and pound with a meat mallet or the back of a heavy saucepan until 1/4" thick. Whisk lemon zest, olive oil, 1/2 teaspoon salt, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, and cumin together in a small bowl. Put the chicken breasts in a large wide bowl and add the marinade, rubbing all over chicken to coat. Cover and chill at least three hours and up to overnight. Allow chicken to come to room temperature before grilling. Mean- while, rinse onion and dry it with paper towels.

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Grill chicken on medium heat 6 to 8 minutes turning only once. Remove from heat and place on a platter,:tent with foil and let rest 5 minutes.

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Meanwhile, whisk yogurt, harissa, 1 Tablespoon mint, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the lemon juice together in a small bowl. Slice the chicken diagonally across the grain into 1/4 inch strips.

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In a large bowl, toss together greens with carrot, bell pepper, onion, and olives with 1/2 cup of the dressing until just coated.

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Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.