Chicken, Glazed Halloumi & Orange-Radish Salad
with Avocado & Balsamic Dressing
- Milk
- Almond
- Sulphites
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
A refreshing salad is exactly what we want when the warm weather hits. This one brings together an epic combo of flavours, with sweet-and-salty chicken glazed halloumi, citrusy orange segments, creamy avo and nutty almonds. It has a little bit of everything you need, and it’s sure to go down a treat!
Ingredients
1
Avocado
2
Radish
1 sprig
Spring Onion
1
Orange
1 packet
Halloumi
(Contains: Milk; )
1 packet
Chicken Breast
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
balsamic glaze
(Contains: Sulphites, Gluten, Eggs, Fish, Milk, Traces of Cashew, Almond, Sesame, Soy, May contain traces of allergens; )
1 packet
Mixed Salad Leaves
1 packet
mint
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Thinly slice radish and spring onion. • Peel and thinly slice orange into wedges. • Cut halloumi into 1cm slices. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn to coat. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to bowl.
• In a medium bowl, combine balsamic & olive oil dressing, a drizzle of olive oil, a pinch of salt and pepper. • To the bowl, add orange, radish, spring onion and mixed salad leaves. Toss to combine.
• Divide orange and radish salad between bowls. • Top with avocado, chicken and glazed halloumi. Sprinkle over slivered almonds. Tear over mint. Enjoy!
