Organic Chicken and Halloumi Salad by @femmefitbyjen
Looking for a fresh and satisfying meal? Here’s another delicious recipe from @femmefitbyjen If you haven’t tried any of Jenny’s previous recipes, you’re in for a treat - they’re as delicious as they are simple to make. Take some inspiration from the short videos and make it your own way. Let’s get cooking!
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
• 300g chicken breast
• 250g halloumi cheese, sliced into 1cm thick rectangles
• 120g mixed salad leaves • 1 punnet cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• ½ cup Kalamata olives
• 2 teaspoons Italian dried herbs
• Salt and pepper to taste
Maple-Apple Cider Vinegar Dressing:
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons maple syrup
• Salt and pepper to taste
Method:
1. Cut chicken breasts into even-sized strips and season with Italian herbs, salt, and pepper
2. Heat a large pan over medium-high heat. Cook chicken for 6-8 minutes until golden and cooked through. Set aside
3. In the same pan, cook halloumi slices for 1-2 minutes each side until golden brown
4. Make the dressing: whisk together Dijon mustard, apple cider vinegar, olive oil, and maple syrup. Season with salt and pepper, adjusting to taste
5. On a large serving platter, create a bed of mixed leaves
6. Layer with sliced cucumber and red onion rings
7. Arrange the halved cherry tomatoes and olives around the platter
8. Top with the warm sliced chicken and golden halloumi pieces
9. Drizzle with maple-apple cider vinegar dressing just before serving
Serve immediately while the chicken and halloumi are still warm!
Note: For the best presentation, layer your ingredients naturally across the platter, finishing with the golden halloumi and chicken pieces on top.
