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!
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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.