Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4-5 cups salad greens
6 mini peppers
1 cup diced leftover cooked chicken
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
Cut chicken into one inch pieces. Stir together lemon juice, Dijon, garlic, Greek seasoning , and pepper, then whisk in olive oil. Put chicken in a small bowl, stir in about 2 T of the dressing, and let chicken marinate while you prep the rest of the ingredients. Wash salad greens and dry or spin dry in salad spinner. Cut stem end off mini-peppers, then pull out seeds and slice in 1/4 inch thick slices. Cut Halloumi into slices that are not quite 1/2 inch thick. Brush each side of cheese with olive oil. Preheat pan or outdoor grill, then grill cheese about 3-4 minutes on each side, or until well browned. To assemble salad, toss greens with chicken and mini-peppers, adding additional dressing as desired. Arrange salad on two plates, cut each piece of grilled cheese in half lengthwise and lay over salads.