Chicken and Halloumi Salad is an amazing recipe to spice up your weeknight and is anything but boring! Ready in less than 15 minutes! 

I know some people just hate the thought of salads, mainly because they resemble each other so you feel like you are eating the same thing over and over again. Not today! 

Essentially we’re going to make a cold salad that has chicken in it and also halloumi which is kind of similar to a mozzarella cheese except for a little bit saltier and it has a firmer texture. 

Halloumi cheese is special because of the firmer texture we can cook it! This means you can grill it,  bake it,  and even sautee it, without a gooey cheesy mess. Because this is a unique quality of this type of cheese, it is usually not eaten raw as most do with other varieties.

While the salad itself is amazing, I am going to show you how to make a delicious dressing that goes perfectly! As I mentioned before halloumi is popular in Greek food, so our dressing will tie in all of the flavors! 

You should also know chicken and halloumi together are a protein powerhouse! 

If you love making homemade salad dressings, I have a ton of those that are simple and healthy! Some of my favorites are Miso Tahini Dressing, Date Syrup Vinaigrette, Vegetarian Caesar Dressing, and Avocado Green Goddess Dressing.

Ingredients Needed for Chicken Haloumi Salad 

Salad:

Halloumi

baby spinach – swap for your favorite spring mix or lettuce blend if you would like

English cucumber

cherry tomatoes

ed onion, 

pitted olives

Chicken – I am using rotisserie chicken. You can also meal prep a batch of chicken and use that as well. See my Instant Pot Whole Chicken or Instant Pot Shredded Chicken if you want to make it that way. 

Dressing: 

extra-virgin olive oil

red wine vinegar

Dijon mustard

dried oregano

salt

ground black pepper

How to Make Haloumi Salad with Chicken 

Whisk together all of the dressing ingredients and set aside. Just so you know there will be leftovers. You can store those in an airtight container in the fridge for up to 2 weeks. Just know that before using bring it to room temperature. 

In a heated pan, add the thinly sliced halloumi and cook on both sides until it is golden brown. 

Add your prepped veggies, lettuce or spinach mix, olives, and chicken to a large bowl and toss well. 

You can toss the dressing or leave it on the side. Add the halloumi and enjoy! 

Can I Use a Different Meat? 

Yes! Change it up with steak, shrimp, or completely omit the meat for an easy vegetarian lunch and dinner idea! 

Obviously, if you use steak or shrimp you would need to cook that ahead of time before adding it to the salad. 

More Chicken and Salad Recipes to Try: 

• Cranberry Chicken Salad
• Tomato Corn Salad & Miso Dressing
• Buckwheat Salad
• Air Fryer Chicken
• Instant Pot Chicken and Dumplings

Chicken and Halloumi Salad

Chicken and Halloumi Salad is an amazing recipe to spice up your weeknight and is anything but boring! Ready in less than 15 minutes!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

Salad:

• 8 ounces Halloumi sliced thin
• 5 ounces baby spinach
• 1 English cucumber diced
• 1 pint cherry tomatoes halved
• ½ red onion julienne
• 1/3 cup pitted olives
• 2 cups rotisserie chicken meat

Dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• In a skillet over medium-high heat, add halloumi and cook 2 to 3 minutes on each side till golden brown.
• In a large bowl, add spinach, cucumber, tomatoes, onion, olives, and chicken and toss together well.
• In a bowl, whisk together oil, vinegar, mustard, oregano, salt, and pepper. Set aside dressing.
• Serve salad with halloumi and dressing.
• Note: there will be leftover dressing. Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before using.

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