Description
Grilled Halloumi and Chicken Salad With Watermelon is light, yet filling and can easily be made ahead of time! Finished with a drizzle of balsamic glaze, it hits all of the sweet, salty and fruity notes of a delicious summer salad.
Ingredients
- 3 tablespoons olive oil, divided
- 1 pkg (150g) halloumi cheese
- 2 each chicken breasts, cooked & diced
- 2 cups cubed watermelon
- 5 ounces (150g) mixed greens
- 2 tablespoons balsamic glaze, plus more for serving
- salt & pepper, to taste
Instructions
- Heat a tablespoon of oil in a grill pan or skillet over medium high heat. Cut the halloumi cheese into 1″ slices. Place on the hot pan and cook for 1-2 minutes per side until the cheese is slightly softened and has nice dark grill marks. Remove halloumi from the pan and cut each slice into 1″ cubes.
- Pile the mixed greens into a large serving bowl. Top with cubed halloumi, chicken and watermelon.
- Drizzle the salad with the remaining olive oil, the balsamic glaze and season with salt and pepper. Toss well to mix.
- Finish salad with an extra drizzle of balsamic glaze and serve!
Notes
Cutting the watermelon: Cut off both ends of the watermelon. Stand the melon up on one end and slice away the peel in small strips, following the curvature of the melon. Flip the peeled melon onto its side and slice into 1″ thick rounds. Cut each round slice into 1″ strips, then each strip into 1″ square pieces.
Storage: A dressed salad is best eaten immediately as leftovers will become soggy overtime. To make the salad in advance, prepare and store each ingredient separately, then build and dress the salad right before consuming.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Grill
- Cuisine: American