Mmmmmmmm looking for something delicious? Try this Halloumi & Chicken Salad. It features a tasty honey and mustard chicken and zingy lemon Halloumi cheese on your favorite fresh garden salad. Try it today for quick go to!
Ingredients: Serves 4
- 1kg Chicken Breast Skin Off (or cut off skin)
- 4 x Tablespoons Of White Vinegar
- 4 x Tablespoons Of Dijon Mustard
- 4 x Tablespoons Of Whole Grain Mustard
- 8 x Tablespoons Of Honey
- 180g Halloumi Cheese
- 1 x Lemon
- Salt & Pepper
- Spray Oil
- Salad vegetables of your choice. I like to use 4 leaf lettuce mix, red capsicum, cucumber, carrot and tomato.
Optional Dressing For Vegetables:
- 2 x Tablespoons Of Balsamic Vinegar
- 2 x Tablespoons Of Olive Oil
Method:
1. Cut and prepare your vegetables of choice. Keep in the fridge until ready to serve.
2. Cut your chicken (skin removed) into chunks or tenders if preferred, set aside in a bowl. Cut your halloumi cheese into slices around a 5mm thickness and then again in half.
3. Prepare your sauce mixture. In a large mixing bowl, whisk together your dijon mustard, wholegrain mustard, honey and vinegar. Pour over your chicken. Use a wooden spoon to mix through thoroughly. Pour all into a large non stick pot (or spray with some oil to not stick). Cook with lid on 5-10 minutes on a medium heat until chicken is cooked through, then turn off heat and keep lid on to keep warm whilst you cook your halloumi.
4. Heat a pan on a medium heat and spray with some oil. Lay your halloumi in the pan, making sure none are touching. Squeeze lemon over top and season with a little salt and pepper. Cook until the underside is a golden brown and then turn to cook the other side. This wont take long so be sure to watch it. Once cooked turn off heat.
5. Prepare your plates with your vegetable salad of choice and top with a small amount of balsamic dressing if you wish. If you do not have one already you can make one by whisking together 2 x tablespoons of olive oil and 2 x tablespoons of balsamic vinegar.
6. Portion your chicken and halloumi out evenly on each plate of salad and enjoy!
Tip – You can prepare your chicken ahead and freeze until you want to use it (or freeze any you wont be using from this preparation). Cut your chicken, prepare your sauce mixture and pour over top as per step 3. Then place uncooked into a sealed container or ziplock bag and freeze. When you wish to use, defrost first in the fridge overnight or a few hours before needing and then continue on from step 3.