Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon

Ingredients

• 4-5 cups salad greens
• 6 mini peppers
• 1 cup diced leftover cooked chicken, or more
• 4 slices Halloumi, cut 1/2 inch thick
• Olive oil, for brushing cheese
• 1/4 cup fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/2 tsp finely minced garlic
• 1/4 tsp. Greek seasoning
• Fresh ground black pepper to taste
• 6 T olive oil

Directions

1. Cut the chicken into 1 inch pieces. In a bowl, stir the lemon juice, Dijon, garlic, Greek seasoning if you’re using it, and pepper until combined, then whisk in the olive oil. Place the chicken in a small bowl, add about 2 T of the dressing, and stir to coat; let it sit while you get everything else ready.
2. Rinse the salad greens, then dry them well or run them through a salad spinner. Trim the stem ends from the mini-peppers, remove the seeds, and slice the peppers into 1/4 inch rounds.
3. Slice the Halloumi a little thinner than 1/2 inch. Coat both sides of the cheese with olive oil. Heat a pan or outdoor grill, then cook the cheese for about 3-4 minutes per side, until it’s nicely browned. The exact timing will depend on the heat of your pan or grill.
4. For the salad, combine the greens, chicken, and mini-peppers, adding more dressing to taste. Divide the salad between two plates, slice each piece of grilled cheese in half lengthwise, and set the cheese on top.