1 cup in.-long carrot matchsticks (1 medium carrot)
0.5 teaspoon ground cumin
1 tsp harissa sauce (see Notes)
0.3 cup kalamata olives pitted quartered
2 teaspoons juice of lemon freshly squeezed
1 teaspoon lemon zest fresh shredded finely
1 cup yogurt plain low-fat
1 tablespoon mint leaves plus more for garnish chopped
8 cups baby greens mixed loosely packed
1 tbsp olive oil
0.5 bell pepper red very thinly sliced lengthwise into strips
0.5 medium onion red peeled halved thinly sliced into half-moons
0.8 teaspoon salt divided
0.5 teaspoon paprika smoked (pimentón; see Notes)
1 pound boned ( 2 halves; see Notes)
Equipment
bowl
paper towels
sauce pan
whisk
plastic wrap
grill
aluminum foil
cutting board
meat tenderizer
Directions
Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick.
Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.
Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds).
Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes.
Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.
Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.
In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.
Divide salad among 4 plates and top with chicken.
Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.
