Grilled Chicken & Halloumi Salad

• Chicken breast(600 g)
• Halloumi(200 g)
• Lettuce(1)
• Cucumber(1)
• Tomato(3)
• Red Onion(1)
• Black Olives(80 g)
• Flat Leaf Parsley(15 g)
• Lemon(2)
• Dijon Mustard(2 tsp)
• Honey(2 tsp)
• Olive oil(3 tbsp)
• Garlic(1 clove)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Pat the {Chicken breast} dry. Season all over with {Oregano}, {Salt}, and {Black pepper}. Slice the {Halloumi}, shred the {Lettuce}, chop the {Cucumber} and {Tomato}, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   In a bowl, whisk the juice of {Lemon} with {Dijon Mustard}, {Honey}, {Olive oil}, and finely grated {Garlic} until emulsified.

   ~5 min

3. 3

   Heat a grill pan or frying pan over medium-high heat. Cook the {Chicken breast} for 5–6 minutes per side until golden and cooked through.

   ~12 min

4. 4

   Transfer the chicken to a board to rest for 5 minutes. In the same pan, cook the {Halloumi} for 1–2 minutes per side until golden at the edges.

   ~8 min

5. 5

   Toss the {Lettuce}, {Cucumber}, {Tomato}, {Red Onion}, {Kalamata Olives}, and {Fresh parsley} with most of the dressing. Slice the rested chicken and arrange over the salad with the warm {Halloumi}. Spoon over the remaining dressing and serve with lemon wedges if you like.

   ~0 min