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Citrus, chicken and halloumi salad

Name: Citrus, chicken and halloumi salad
Cook time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 75g walnut halves; 200g halloumi, sliced; 2½ tbsp olive oil, plus extra for brushing; 1 cooked chicken breast, sliced; 2 tbsp dukkah, plus extra to sprinkle; Juice ½ lemon; 2 oranges, peeled and sliced, plus juice 1 orange; 200g cooked mixed grains, heated; 2 large celery sticks (with leaves), sliced; 60g baby kale or baby salad leaves; 4 tbsp pomegranate seeds

Published: 11 Feb 20
Updated: 18 Mar 24

This healthy chicken and halloumi salad is packed with nutty wholegrains, leafy greens and juicy pomegranate seeds.

You could easily make it vegetarian too, by swapping the chicken for sliced avocado and adding another pouch of mixed grains.

Easy
February 2020

Test kitchen approved

Serves 4
Hands-on time 15 min

This healthy chicken and halloumi salad is packed with nutty wholegrains, leafy greens and juicy pomegranate seeds.

You could easily make it vegetarian too, by swapping the chicken for sliced avocado and adding another pouch of mixed grains.

Nutrition: per serving

Calories: 604kcals
Fat: 40g (12.1g saturated)
Protein: 33.3g
Carbohydrates: 23.5g (10.1g sugars)
Fibre: 8.6g
Salt: 1.9g

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Ingredients

75g walnut halves
200g halloumi, sliced
2½ tbsp olive oil, plus extra for brushing
1 cooked chicken breast, sliced
2 tbsp dukkah, plus extra to sprinkle
Juice ½ lemon
2 oranges, peeled and sliced, plus juice 1 orange
200g cooked mixed grains, heated
2 large celery sticks (with leaves), sliced
60g baby kale or baby salad leaves
4 tbsp pomegranate seeds

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Method

In a non-stick frying pan, toast the nuts for a few minutes until they’re fragrant, then set aside. Brush the halloumi with oil, put in the hot frying pan and cook for 1-2 minutes on each side until golden. Toss the halloumi and chicken in the pan with the dukkah.
Whisk together the 2½ tbsp olive oil, lemon juice and juice of 1 orange with a generous pinch of salt and pepper in a jug (or shake in a jam jar).
In a serving bowl, toss the mixed grains, celery, kale or salad leaves and orange slices, then arrange the halloumi and chicken on top (see Make It Veggie, left). Scatter over the walnuts and pomegranate seeds, then toss the salad with the dressing. Finish with an extra sprinkle of dukkah, if you like.