It's said that residents of warmer climates eat spicy foods to keep cool. The heat and spice in the food cause the body to produce sweat, which helps lower the body temperature. Since I love spice and staying cool I figured I'd work this concept in to my no cook meals for the week, (me and the stove top are on a break until the temperature goes below 85) which included this harissa chicken salad recipe. I made some candied bacon chips to go along with it but you can put this on crackers, bread, a fork, you get the idea. It might not be for everyone but if you like a bit of heat it's a tasty riff on a summer staple.
1 cup shredded chicken (you can use canned, rotisserie, etc)
1/2 cup low fat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon sliced and toasted almonds
1/4 cup finely chopped red onions
1/4 cup dried apricot chopped or golden raisins
2 tsps harissa (you can always add more if you prefer)
Mix all the ingredients until combined and store in an airtight container for up to five days. Serves 2-3.
I know it probably needs an herb of some sort to balance the flavors but I haven't gotten that far yet. If you have suggestions throw them my way! Tarragon is the usual suspect in most chicken salads and may in fact be the best option, but I believe some other greenery out there could prevail.
Stay cool this week and if you have any no cook recipes let's hear 'em! Until the next dish, ciao!