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Chris’ Chicken and Watercress Salad with Eggs and Harissa Yogurt

Chris Wheeler


Serves: 4-8

Prep time: 20 mins

Cook time: 5 mins


4 cooked chicken breasts (smoked is best, but regular is fine)

24 asparagus spears

8 eggs

600g watercress

For the dressing:

400ml low fat natural yogurt

2 tbsp harissa (or rose harissa)

Veg Portions / Serving: 1


Kitchen Ninja

Very simple, healthy and using natural yogurt spiced up with harissa makes the ideal zingy dressing.


Pan-fry the chicken breasts on both sides and place in the oven for 10 minutes to warm through. Remove from the oven and slice each chicken breast into 10.

Cook the asparagus for 4 minutes in boiling salted water, drain and toss in olive oil.

Mix the harissa and low-fat natural yogurt together.

Crack the eggs into a small bowl and bring a pan of water to the boil (add a splash of vinegar to the water). Add the eggs into the boiling water for 2-4 mins, until the whites are set, then remove and drain on a plate lined with kitchen paper.

Wash and spin the watercress, season with a little olive oil.

To Serve:

Place a handful of watercress in the middle of each bowl, add 3 pieces of asparagus on top, arrange 5 slices of chicken on top, skin side up. Place a poached egg on top and pour over the Harissa and natural yogurt dressing, garnish with watercress.

Kids in the kitchen:

Let the kids help you stir the yogurt and harissa together, and have them help you assemble the final dish, layering the ingredients to serve.

Chris Wheeler

Chris has run multiple kitchens, including the multi-award winning Stoke Park. He was 2016's Hotel Chef of the Year and has entertained millions on Saturday Kitchen, Sunday Brunch and Great British Menu. He wrote The Ginger Chef "Served Up" cookbook.

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