I don’t know about y’all, but in the summer all I want to make is quick, easy meals that don’t require using the oven / a lot of cooking overall. Like who wants to add more heat into their life during the hot summer months? Chicken Salad is perfect for this because it’s really easy to make in a large batch & keep in the fridge for easy sandwich or salad assembly throughout the week. I have another Chicken Salad recipe on my site, but wanted to spice things up a bit & include one that has a bit more of a unique flavor, utilizing one of my favorite ingredients… Harissa.
Harissa is a North African hot chili pepper paste… the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway and olive oil to carry the oil-soluble flavors. You can definitely make it yourself, but finding some of the ingredients might be a tad bit difficult depending on where you live. Almost everywhere in the US has a Trader Joe’s nowadays though, and they carry the most delicious Harissa paste. In this case, I strongly suggest store-bought just to keep with the simplicity theme we’re going for here.
First you’ll need cook up your chicken until just warmed through / slightly browned & then set aside to cool COMPLETELY. Next, crumble the uncooked chicken into a bowl, and add in your chopped celery, scallions, ginger, and garlic & then mix to combine. Add in your mayo, harissa paste, vinegar, salt, & pepper, starting with less of each ingredient & adding more until you reach your desired dressing flavor & amount. Once you’ve got the seasoning where you want it to be, cover the bowl & refrigerate the mixture for about 15-20 minutes, or overnight to let the flavors really develop. This will keep in the fridge for roughly 4-5 days, so you can easily have it on deck to make quick sandwiches or salads throughout the week. If you’re making a sandwich, I like using some toasted Ezekiel Bread, spread with a little bit more mayo, some thinly sliced cucumber, red onion / shallot & avocado, and then the chicken salad! I always serve this with some greens on the side, but you can also top a big salad with a dollop of this chicken salad too if you’re not in the mood for a sandwich.
And that’s it! Super easy to whip up, no heat required, and keeps in the fridge for easy meals throughout the week. You know I always got y’all! I really hope you enjoy this recipe as much as I do, and as always- make sure to tag me @plvntfood / #plvntfood on Instagram so I can see any of your recreations! Love y’all to bits with my cold little heart.
Harissa Chicken Salad Sandwiches
These VEGAN Harissa Chicken Salad Sandwiches are the perfect refreshing & easy summer meal.
- 1 package vegan chicken *not with any breading
- 1/4-1/2 cup vegan mayo
- 3-4 tbs harissa paste
- 2 tsp rice vinegar
- 1 tsp ginger paste
- 1 tsp minced garlic
- 1/4 cup diced celery
- 1/4 cup chopped scallions
- Salt & pepper to taste
- Toasted bread
- Cucumber slices
- Thinly sliced shallots or red onion
- Mixed greens
- Avocado slices
Cook your chicken in a skillet over medium heat with a small amount of oil until cooked through. Set aside to cool COMPLETELY.
Crumble the cooked & cooled chicken into a bowl, and add in your celery, scallions, ginger, and garlic- mix to combine.
Add in your mayo, harissa paste, vinegar, salt, & pepper, starting with less of each ingredient & adding more until you reach your desired dressing flavor & amount.
Chill in fridge for a minimum of 15 minutes, covered.
Add your chicken salad to toasted bread with sliced cucumber, red onion, mixed greens, and avocado. Sandwich together & slice, then enjoy!