Chicken Salad with Harissa Dressing and Date, Tamarind, Walnut Briouats
Prep time: 10 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 30 mins
I really love the contrasts in this salad. The crispy noodles with the chicken, and the spicy harissa with the sweet of the dates and tamarind. If you’re worried about it being too hot, reduce the amount of harissa you use.
  • Baked or rotisserie chicken
  • Your favorite lettuce mix
  • sliced cucumbers
  • toasted sesame seeds
  • optionally you could add pepper slices, zucchini, carrot slices or any other raw vegetables on hand
  • Chinese rice noodles
  • vegetable oil for frying the noodles
  • Saffron Road Date, Tamarind and Walnut Hors d’oeuvres
  • 1 tsp harissa
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  1. Preheat your oven to 350F and place the Date, Tamarind and Walnut hors d’oeuvres on a cookie sheet. Begin baking these immediately.
  2. Begin heating vegetable oil on medium high. The oil should be at least 1/4″ deep. Add the rice noodles to a large bowl and top with hot water. Allow to soak until the threads separate and soften. Remove from the water and place on a napkin or towel to dry off. Once the oil is hot, grab small bunches of the rice noodles and drop into the oil. They should fry in small clumps. Once cooked through remove from the oil, back to the blotting paper and reserve for the salad.
  3. To assemble your salad chop and prep all of the ingredients. Layer the ingredients as you wish and top with the toasted sesame seeds and crispy noodles.
  4. To make the harissa dressing, combine of the ingredients listed and whisk together. Depending on the thickness of your harissa you may need to add more water to thin it out. The dressing should have a little heat but should not be overwhelming. Dress the salad with the harissa sauce.
  5. Remove the hors d’oeuvres from the oven when crispy and plate with the salad.
Recipe by Saffron Road Food at