Summer Harissa Chicken Salad with Corn & Basil
Spicy roasted harissa chicken, sweet summer corn, peppery arugula and fresh basil tossed with a bright lemon vinaigrette.
Recipe 38 of The 100 Recipe Project
This is the kind of dinner I want in August: colorful, fresh, substantial enough to call dinner, but still light enough for a hot evening.
The idea started simply enough with three ingredients I couldn't stop thinking about together: harissa chicken, sweet corn, and basil.
My first test was good, but not quite there. The chicken was too mild, the dressing needed more punch, and I had used frozen corn, which tasted fine, but was missing the juicy crunch I wanted.
So, I went back and turned everything up.
The final version uses harissa along with cumin, smoked paprika and a little cayenne to give the chicken much more depth and warmth.
Fresh corn stays barely cooked so it keeps its sweet crunch, and the whole salad gets tossed with peppery arugula, plenty of torn basil, scallions and a sharp lemon vinaigrette.
That was it.
Bright, spicy, sweet, fresh and exactly the kind of dinner I had pictured when I first started developing it.
Why You'll Love This Salad
It's a complete summer dinner. You get plenty of chicken and vegetables without needing much on the side.
The flavors have contrast. Spicy harissa chicken, sweet corn, peppery arugula and tart lemon keep every bite interesting.
Fresh corn gives it crunch. Barely cooking the kernels preserves that juicy summer snap.
You can prep most of it ahead. Marinate the chicken and make the vinaigrette earlier in the day, cut the corn off the cob, then dinner comes together quickly.
It's easy to make your own. Keep the base recipe simple or try one of the variations below.
MY FRANKLIN KITCHEN
Summer Harissa Chicken Salad with Corn & Basil
Spicy roasted harissa chicken, sweet summer corn, peppery arugula and fresh basil tossed with a bright lemon vinaigrette.
Prep: 20 minutes + marinating · Cook: 25 minutes · Total: About 45 minutes + marinating · Serves: 4
Ingredients
For the Harissa Chicken
1½ pounds boneless, skinless chicken thighs
3 tablespoons harissa paste
1½ tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon honey
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼–½ teaspoon cayenne pepper, depending on desired heat
Zest of 1 lemon
Freshly ground black pepper
For the Salad
3 ears fresh sweet corn
4–5 ounces baby arugula
¾ cup loosely packed fresh basil leaves, torn
2 scallions, thinly sliced
Extra-virgin olive oil, for cooking the corn
Kosher salt
For the Lemony Vinaigrette
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Instructions
Marinate the chicken. In a large bowl, whisk together the harissa paste, olive oil, garlic, honey, salt, cumin, smoked paprika, cayenne, lemon zest and several grinds of black pepper. Add the chicken thighs and turn until thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
Make the vinaigrette. Whisk together the lemon juice, olive oil, Dijon, honey, salt and several grinds of black pepper. Taste and adjust the salt or lemon as needed. It should taste bright, tart and well seasoned.
Roast the chicken. Preheat the oven to 425°F. Arrange the marinated chicken thighs on a parchment-lined sheet pan, leaving a little space between them. Roast for 20–25 minutes, or until the thickest part reaches 165°F. For deeper caramelization, broil for 1–2 minutes at the end, watching carefully.
Let the chicken rest for 5–10 minutes, then tear or roughly cut into generous bite-size pieces.
Cook the corn. Cut the kernels from the cobs. Heat a small drizzle of olive oil in a skillet over medium-high heat. Add the corn and a generous pinch of kosher salt. Cook for just 1–2 minutes, tossing occasionally. You want the corn warmed but still sweet, juicy and crisp.
Assemble the salad. Place the arugula in a large bowl or shallow serving platter. Add the warm corn, sliced scallions and most of the torn basil.
Drizzle with enough lemon vinaigrette to lightly coat everything and toss gently. Taste and season with additional salt if needed.
Arrange the warm harissa chicken throughout the salad. Finish with the remaining basil and another spoonful of vinaigrette, if desired. Serve immediately.
Franklin Kitchen Tips
Harissa varies by brand. If yours is mild, use the full ½ teaspoon cayenne. If your harissa is already quite spicy, start with ¼ teaspoon or omit it.
Use fresh corn when you can. We tested this recipe with frozen corn first, and fresh corn made a noticeable difference. Cook it only briefly so it keeps that juicy crunch.
Don't be shy with the lemon and salt. The bright, assertive vinaigrette is what balances the smoky-spicy chicken and sweet corn.
Prep ahead: Marinate the chicken and make the vinaigrette earlier in the day. Wait to cook the corn, tear the basil and dress the salad until close to serving.
From My Kitchen
I get asked about the serving pieces and kitchen tools I use in my recipes. These are the ones I reached for while making this Summer Harissa Chicken Salad, and the tools I use again and again in my kitchen.
I love a wide, shallow bowl for dinner salads like this one. It gives you plenty of room to toss everything together while keeping the chicken, corn and basil visible on top.
This little tool gets constant use in my kitchen. It makes quick work of all the fresh lemon juice for the vinaigrette without seeds ending up in the dressing.
Perfect for finely zesting the lemon directly into the harissa marinade—and one of those inexpensive tools I reach for constantly.
Especially useful with boneless chicken thighs. I can pull the chicken as soon as it reaches the right temperature without cutting into it and losing those juices.
A Note About Harissa
Harissa pastes can vary quite a bit in heat.
I originally tested this recipe with a mild harissa and found that the chicken needed considerably more intensity. That's why this version layers the harissa with cumin, smoked paprika and cayenne.
If your harissa is already quite spicy, start with ¼ teaspoon cayenne—or leave it out altogether—and adjust from there.
You want warmth and a little heat, but you should still be able to taste the sweet corn, basil and lemon.
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Don't Skip the Fresh Corn
I tested this salad first with frozen corn, and while it worked, fresh corn made a noticeable difference.
Because there isn't a separate crunchy topping in the base recipe, fresh corn provides an important bit of texture.
Barely cooking it keeps the kernels sweet, juicy, and crisp.
If you have exceptionally sweet, just-picked corn, you can even try leaving it raw.
Make It Your Own
The base salad is intentionally simple, but there are two variations I especially love.
Toasted Pepitas + Feta
Add ⅓ cup toasted pepitas and about ⅓ cup crumbled feta to the finished salad.
The pepitas add a true crunchy element while the feta brings little hits of salty creaminess. This version is especially good if you want more texture without making the salad much heavier.
Grain + Avocado
For a more substantial dinner, add 1½–2 cups cooked and cooled farro, quinoa or pearl couscous and 1 ripe avocado, sliced or diced.
You may want to make a little extra lemon vinaigrette when adding a grain, since it will absorb some of the dressing.
Make Ahead
This is a great recipe to prep earlier in the day.
Up to 4 hours ahead: Marinate the chicken.
Earlier in the day: Make the vinaigrette, shuck the corn, slice the scallions and wash and thoroughly dry the arugula.
Wait to cut and cook the corn, tear the basil and dress the greens until close to serving.
Leftover chicken can be stored separately in the refrigerator and is delicious cold or room temperature the next day.
Turn the Leftovers Into Chicken Salad
If you have leftover harissa chicken, turn it into an easy lunch the next day.
Roughly chop or shred the cold chicken and mix it with a little mayo (or half mayo and half Greek yogurt), an extra spoonful of harissa, plenty of fresh lemon juice and zest, sliced scallions and torn basil. Add finely chopped cucumber or celery for crunch, then season generously with salt and pepper.
Serve it tucked into a sandwich, spooned onto toasted bread, or over a handful of arugula.
Tip: Start with a small amount of harissa and add more to taste—different brands can vary quite a bit in heat.
From My Kitchen
The thing I love most about this recipe is that it doesn't need much embellishment.
Start with good fresh corn. Let the chicken get deeply caramelized around the edges. Use more basil than feels like garnish. And don't be shy with the lemon and salt.
It's one of those dinners where a handful of peak-summer ingredients do most of the work, which is exactly how I want to cook this time of year.
Complete the Late Summer Table
This harissa chicken salad is plenty satisfying on its own, but if you’re making dinner linger a little longer, add something cold to drink and something simple and summery alongside it.
The bright citrusy lemonade is especially good with the smoky, spicy harissa chicken. Make the classic version or try one of the three variations.
Cold, refreshing, and just sweet enough to balance the heat in the chicken.
If you’re feeding a larger group, this makes an easy make-ahead side and keeps the whole table feeling fresh and summery.
Keep dessert simple: ripe summer fruit, softly whipped cream and nothing more.
Frequently Asked Questions
What is harissa, and is it spicy?
Harissa is a North African chile paste made with peppers, garlic, spices and olive oil. Heat levels vary quite a bit by brand. If your harissa is mild, use the full ½ teaspoon of cayenne in the chicken marinade; if it's already spicy, reduce or omit the cayenne.
Can I use chicken breasts instead of thighs?
Yes. Boneless, skinless chicken breasts will work, but I prefer thighs because they stay juicy and develop beautifully caramelized edges as the harissa marinade roasts. Adjust the cooking time as needed and cook the chicken to 165°F.
Can I use frozen corn instead of fresh?
Yes, but fresh corn makes a noticeable difference. I tested this salad with frozen corn first, and it was missing the juicy crunch that fresh corn provides. If using frozen, thaw it completely, pat it dry and sauté it briefly before adding it to the salad.
Can I make this salad ahead?
You can prep most of it ahead. Marinate the chicken, make the vinaigrette, wash the arugula and slice the scallions earlier in the day. Wait to cook the corn, tear the basil and dress the salad until close to serving.
How can I make it more filling?
Add cooked farro, quinoa or pearl couscous with avocado for a heartier version. Or add toasted pepitas and feta for extra crunch and a salty, creamy finish.
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From My Franklin Kitchen,
Alexis
Pull Up a Chair
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