Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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1/4 cup harissa paste

1/4 cup mayonnaise 

1/4 cup buttermilk 

1/4 cup packed chopped fresh cilantro

1/4 cup chopped scallion, white and green parts (2 to 3 scallions)

Freshly ground black pepper 


One 8-ounce container kale salad mix with red cabbage and carrots

2 grilled chicken breasts, chopped, or 2 cups shredded rotisserie chicken

2 handfuls seedless red grapes, halved 

2 handfuls strawberries, hulled and quartered 

2 handfuls multi-colored (red and yellow) cherry tomatoes, halved 


  1. For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.
  2. For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!
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