Golden Chicken, Halloumi & Caesar-Style Salad
with Cherry Tomatoes & Ciabatta Croutons
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
You can put down that supermarket salad because we have one that will truly blow you away with sweetly glazed halloumi on top. The croutons add a golden crunch while the Caesar dressing wraps everything up with a tasty bow.
Ingredients
2
Garlic
1
Ciabatta
(Contains: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk, May contain traces of allergens, Wheat, Gluten, Soy; )
1
Cucumber
300 g
Diced Chicken
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1
Lemon
1 packet
Snacking Tomatoes
1
Cos Lettuce
1 packet
Dijon Mustard
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Halve cherry tomatoes (see ingredients). Slice cucumber into half-moons. Slice lemon into wedges. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook ciabatta until golden and slightly crispy, 5-6 minutes.
• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard and a squeeze of lemon juice. Whisk to combine and season to taste. • Add cos lettuce, tomato, cucumber and croutons to the dressing. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
• Cut halloumi into 1cm slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add honey and turn halloumi to coat. Transfer to a plate. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Season with salt & pepper. Transfer to a plate.
• Divide Ceasar-style salad between bowls. Top with honey-glazed halloumi and chicken. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy!
