Grilled Chicken on Greens with Creamy Harissa Dressing

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 cup carrots (1 medium carrot)
• 0.5 teaspoon ground cumin 
• 1 tsp harissa (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 the salad 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 chicken breast halves ( 2 halves; see Notes)

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• plastic wrap
• grill
• aluminum foil
• cutting board
• meat tenderizer

Directions

1. 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.
2. 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.
3. 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).
4. Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes.
5. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.
6. 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.
7. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.
8. Divide salad among 4 plates and top with chicken.
9. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.