Barbecued chicken, haloumi and green olive salad

Barbecued chicken, haloumi and green olive salad

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Weather permitting, you can cook the chicken and haloumi on the barbecue. if not, simply pan-fry them.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 lemon, grated zested
2 tablespoons chopped herbs, (flat-leaf parsley, basil, thyme and/or oregano)
salt and freshly ground black pepper
2 skinless chicken breast fillets
300g haloumi, sliced
200g salad leaves
100g pitted green olives
250g cherry tomatoes, halved
40ml pomegranate dressing

Method

  1. Mix together the oil with the lemon zest and chopped herbs and season with the salt and pepper. Rub over the chicken breasts.
  2. Heat a barbecue grill until hot. Cook the chicken breasts for 5–6 minutes on each side, or until cooked through. When the chicken is almost cooked, brush the haloumi slices with oil and cook for 2–3 minutes on each side until golden brown.
  3. Mix together the salad leaves, olives and tomatoes. Thinly slice the warm chicken and add it to the salad along with the haloumi. Toss with enough pomegranate dressing to just coat the salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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