Honey-Glazed Chicken & Halloumi Caesar-Style Salad
with Dijon Dressing & Almonds- Almond
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Eggs
- Sesame
- Milk
- May contain traces of allergens
- Almond
- Hazelnut
- Fish
- Wheat
- Traces of Cashew
- Soy
You can put down that supermarket salad because we have one that will truly blow you away with sweetly glazed halloumi and toasted almonds sprinkled on top. The croutons add a golden crunch while the Dijon mayo dressing wraps everything up with a tasty bow.
Ingredients
1 head
cos lettuce
½ packet
cherry tomatoes
1
cucumber
½
lemon
2 clove
garlic
1 packet
flaked almonds
(Contains: Almond; )
1
ciabatta
(Contains: Soy, Gluten(Wheat), Eggs, Sesame, Milk, May contain traces of allergens, Almond, Hazelnut; )
1 packet
mayonnaise
(Contains: Eggs, Sesame, May contain traces of allergens, Almond, Fish, Wheat, Traces of Cashew, Soy; )
½ packet
Dijon mustard
1 packet
Halloumi
(Contains: Milk; )
1 packet
Diced Chicken
Not included in your delivery
olive oil
1 tsp
honey
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!
