Harissa Chicken Salad

Instructions

• 1Combine the harissa and oil.
• 2Cut in half horizontally, without cutting all the way through. Open it out and lay it flat.
• 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Lay the chicken on the rack and brush both sides with the harissa mixture. Sprinkle with salt.
• 4Insert the wire rack into position 2.
• 5Place the pan in the oven and start the timer.
• 6Turn and start the timer. Broil the other side until a meat thermometer inserted into the thickest part reads 165°F.
• 7Meanwhile, place the chickpeas, tomatoes, feta, cilantro and mint in a bowl and toss.
• 8Combine the lemon juice, oil, the remaining salt and pepper. Pour over the salad and toss to coat.
• 9Add the arugula and toss to combine. Adding it just before serving helps it stay fresh.
• 10Slice the chicken into ½-inch pieces. Serve with the salad.