Ingredients

The following ingredients have 6 Servings
  • 2 tbsp smoked paprika
  • 1 medium chipotle in adobo (minced fine plus 1 tsp adobo sauce)
  • 1 tbsp minced garlic
  • 2 tsp cumin
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 pounds chicken breasts (2 to 3 breasts sliced in half horizontally)
  • 2 large anaheim peppers
  • 1/2 small red onion (thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 1 cup cilantro (chopped)
  • 2 tbsp Italian dressing

Instruction

  • In a small bowl, combine paprika, chipotle, adobo sauce, garlic, cumin and olive oil and crush with the back of a spoon until a paste forms. Season with salt and pepper. Spread the harissa all over the chicken, reserving 1 tsp harissa for later. Cover and refrigerate for at least 3 hours.
  • Over medium-high heat (375°F), grill the chilies until charred all over. Place the chilies in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and chop the chilies into bite-size pieces.
  • Transfer the chilies into a medium bowl and add the onion, tomatoes, cilantro, Itialian dressing and 1 tsp harissa. Season with salt and pepper to taste. Let stand for 10 minutes.
  • Meanwhile, grill the chicken breasts over medium-high heat (375°F), turning until cooked thru, about 10 minutes or have reached 165°F on meat thermometer when inserted in thickest part of chicken. Serve the chicken with the salad.