Throw together a beautiful sharing platter of chicken and halloumi salad. Bursting with delicious flavours and vibrant colours our chicken and halloumi salad makes a nice, easy dinner recipe.
A low fuss, easy to prepare recipe that’s pretty enough to serve for a casual, laid back dinner with friends or even quick enough to make for a simple midweek dinner.
Beautiful sharing platter.
- 4 chicken breasts
- 2 tsp dried oregano
- drizzle of olive oil
- 4 cloves garlic
- 8 slices of ciabatta
- 250g halloumi cheese - sliced
- 120g Italian style salad leaves
- 300g baby plum tomatoes - halved
- 1/2 cucumber - sliced
- 1/2 red onion - thinly sliced
- 150g pitted kalamata olives
- 1 tbs balsamic vinegar
- Heat the oven to 200C - place a sheet of tin foil onto a baking tray, lightly grease with olive oil and place the whole chicken breasts onto it. Tuck the garlic cloves amongst them, sprinkle over the dried oregano and season with salt and pepper. Place another sheet of tin foil over them and seal into a parcel. Bake in the oven for around 30 - 40 minutes or until your chicken is cooked through with no pink remaining.
- Whilst the chicken is cooking prepare your salad platter. Take a large plate and scatter over the salad leaves, tomatoes, cucumber slices, red onion and kalamata olives.
- Once the chicken is cooked remove from the foil, set the garlic cloves aside. Slice the chicken and leave to rest for a few minutes.
- Squeeze the garlic from the skins and mix with a good splash of olive oil, brush the garlicky olive oil over the slices of bread and place in the hot oven and cook for around 5 minutes until turning golden.
- Heat a griddle pan over a high heat and lay the halloumi into the pan, cook until it starts to char then flip and cook on the other side.
- Add the chicken, garlicky croutons and griddled halloumi to the salad platter.
- Drizzle the salad with balsamic vinegar and olive oil to taste - then serve immediately.
Make it your way…
- If the weather is good you could BBQ the chicken, halloumi and garlicky croutons.
- Switch the halloumi to feta (and don’t cook it)
- Switch the chicken for steak or turkey.
- Switch the garlic croutons for crisp sweet potato wedges for a wheat free version.