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Chicken And Halloumi Salad

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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 summer dinner recipe you can share with the family.

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.

When I make this and the kids are eating it too I usually serve with a side of sweet potato wedges or baked sweet potatoes and add some cheesy garlic bread.

It’s also a great recipe for using up the contents of the salad drawer – you can literally throw any salad vegetables you like on here.

chicken and halloumi salad platter with garlicky croutons, fresh salad and griddled halloumi

Chicken And Halloumi Salad Ingredients

You’ll just need chicken, halloumi cheese, ciabatta and your favourite salad vegetables to make this tasty sharing platter.

  • 2 tbsp olive oil – plus a little extra for drizzling
  • 4 chicken breasts
  • 2 tsp dried oregano
  • 4 cloves garlic
  • 8 slices ciabatta bread
  • 225g halloumi cheese – sliced – we just use the plain Tesco Halloumi for this recipe, sometimes I buy the chilli flecked variety instead.
  • 120g salad leaves – choose an Italian blend – I like the Florette baby leaf with rocket salad bag
  • 300g baby plum tomatoes
  • 1/2 cucumber – sliced
  • 1/2 red onion – sliced
  • 150g kalamata olives
  • 1 tbsp Balsamic vinegar

Get our best chicken recipes here – perfect for weeknight dinner

Equipment Needed

  • Two large sheets of tin foil
  • Baking tray x 2
  • Large salad platter
  • Chopping board
  • Sharp vegetable knife
  • Griddle pan or frying pan
  • Teaspoon
  • Tablespoon

Get more delicious halloumi recipes here

How To Make Chicken And Halloumi Salad

In just a few simple steps this gorgeous halloumi salad will be on the table and ready to eat

Step One – cook this chicken breasts

  • Heat the oven to 200C / 400F / Gas Mark 6
  • Place a sheet of tin foil on a baking tray – lightly grease the tin foil with a little olive oil.
  • Place the chicken breasts onto the foil sheet in the middle, then tuck the garlic cloves amongst the chicken and sprinkle over the dried oregano, season with slat and black pepper.
  • Place the other sheet of tin foil on top and scrunch the edges together to form a sealed parcel around the chicken.
  • Bake the chicken in the oven for around 35-40 minutes or until the chicken is cooked through properly with no pink remaining.
  • Once the chicken is cooked – remove the garlic cloves and place to one side. Let the chicken cool down a little and then slices into pieces ready to add to the salad.

Step Two – prepare the salad

  • Whilst the chicken is cooking prepare the salad platter. Wash and dry the salad.
  • Take the platter and scatter over the salad leaves, tomatoes, cucumber slices, red onions and kalamata olives.

Step Three – make the garlic ciabatta slices

  • Squeeze the garlic from the skins and mix with a tablespoon of olive oil.
  • Brush the garlicky oil onto the slices of ciabatta and then place them on a baking tray in a hot oven for around 5 minutes until they start to just turn golden.

Step Four – cook the halloumi

  • Heat the griddle pan to a high heat and lay the halloumi into the pan – cook until it starts to char, then flip and cook on the other side.

Step Five – assemble the salad platter

  • Add the chicken, garlicky ciabatta slices and griddled halloumi to the salad platter.
  • Drizzle over some Balsamic vinegar and olive oil to your tastes then serve.

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chicken and halloumi salad platter with garlicky croutons, fresh salad and griddled halloumi

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Make Chicken And Halloumi Salad In Your Own 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.

Love Halloumi? Try These Delicious Halloumi Recipes!

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Yield: Serves 4

Chicken And Halloumi Salad

chicken and halloumi salad platter with garlicky croutons, fresh salad and griddled halloumi

A super tasty main course salad with chicken, halloumi and delicious garlkcky bruschetta style croutons.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 chicken breasts
  • 2 tsp dried oregano
  • 4 cloves garlic
  • 8 slices of ciabatta
  • 225g halloumi cheese
  • 120g salad leaves
  • 300g baby plum tomatoes
  • 1/2 cucumber
  • 1/2 red onion
  • 150g kalamata olives
  • 1 tbsp Balsamic vinegar
  • Pinch sea salt
  • Pinch black pepper

Instructions

  1. Heat the oven to 200C / 400F / Gas Mark 6
  2. Place a sheet of tin foil on a baking tray – lightly grease the tin foil with a little olive oil.
  3. Place the chicken breasts onto the foil sheet in the middle, then tuck the garlic cloves amongst the chicken and sprinkle over the dried oregano, season with slat and black pepper.
  4. Place the other sheet of tin foil on top and scrunch the edges together to form a sealed parcel around the chicken.
  5. Bake the chicken in the oven for around 35-40 minutes or until the chicken is cooked through properly with no pink remaining.
  6. Once the chicken is cooked – remove the garlic cloves and place to one side. Let the chicken cool down a little and then slices into pieces ready to add to the salad.
  7. Whilst the chicken is cooking prepare the salad platter. Wash and dry the salad.
  8. Take the platter and scatter over the salad leaves, tomatoes, cucumber slices, red onions and kalamata olives.
  9. Squeeze the garlic from the skins and mix with a tablespoon of olive oil.
  10. Brush the garlicky oil onto the slices of ciabatta and then place them on a baking tray in a hot oven for around 5 minutes until they start to just turn golden.
  11. Heat the griddle pan to a high heat and lay the halloumi into the pan – cook until it starts to char, then flip and cook on the other side.
  12. Add the chicken, garlicky ciabatta slices and griddled halloumi to the salad platter.
  13. Drizzle over some Balsamic vinegar and olive oil to your tastes then serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 711Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 146mgSodium: 1035mgCarbohydrates: 43gFiber: 5gSugar: 8gProtein: 57g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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