Spiced Chicken, Halloumi & Fattoush-Style Salad

Name: Spiced Chicken, Halloumi & Fattoush-Style Salad with Pita Chips & Pickled Onion
Total time: 20 min
Yield: 2
Cuisine: Lebanese
Ingredients: 1 Red Onion; 1 Carrot; 1 Tomato; 1 Lemon; 2 Pita Bread; 320 g Chicken Breast; 1 sachet Middle Eastern Seasoning; 1 packet Mixed Salad Leaves; 1 packet Balsamic & Olive Oil Dressing; 1 packet Halloumi; 1 drizzle olive oil; ¼ cup white wine vinegar; ½ tbs honey

with Pita Chips & Pickled Onion

Recipe Development TeamUpdated on March 13, 2026

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Calories

714 kcal

Protein

62.3g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Sulphites
Milk
Sesame
May contain traces of allergens
Fish
Soy
Cashew
Wheat
Gluten
Almond
Milk
Eggs

Get ready to crunch into this fresh Middle Eastern-inspired delight featuring spiced chicken breast and crispy oven-baked pita chips. You’ll toss your pita chips with salad leaves, tomato, carrot into a vibrant fattoush-style salad, then top it with succulent chicken breast coated in a fragrant spice blend for a light yet satisfying kai.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

Carrot

Tomato

Lemon

Pita Bread

(Contains: Wheat, Gluten; May be present: Sesame)

320 g

Chicken Breast

1 sachet

Middle Eastern Seasoning

1 packet

Mixed Salad Leaves

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)

1 packet

Halloumi

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

½ tbs

honey

Nutrition Values

Energy (kJ)2990 kJ

Calories714 kcal

Fat40 g

of which saturates20 g

Carbohydrate26.5 g

of which sugars16.5 g

Dietary Fibre6.8 g

Protein62.3 g

Sodium1440 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

Preheat grill to high. Thinly slice red onion.
In a small bowl, combine the vinegar and a good pinch of sugar and salt.
Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

Meanwhile, using a vegetable peeler, thinly slice carrot into ribbons.
Thinly slice tomato into wedges. Slice lemon into wedges.
Cut pita bread into small triangles.
Cut halloumi into 1cm-thick slices.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
In a medium bowl, combine chicken, Middle Eastern seasoning and a drizzle of olive oil.

Place pita chips on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
Toss to coat and grill until golden, turning halfway, 8-10 minutes.
Allow to cool slightly.

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. Set aside on a paper towel-lined plate.
Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
Remove pan from heat and add the honey and a splash of water, turning to coat.

TIP: The chicken is cooked when it is no longer pink inside.

Drain pickled onion.
In a medium bowl, combine pomegranate molasses, a good squeeze of lemon juice and a drizzle of olive oil.
Add pickled onion, tomato, carrot, mixed salad leaves and pita chips, tossing to combine. Season.