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Chicken, orange, halloumi salad

About the Recipe


For the chicken:

  • 400g chicken breast, butterflied

  • 2 tsp olive oil

  • Salt and pepper

  • 1 Tbsp mixed herbs

For the dressing :

  • 2 medium oranges, segmented and juiced

  • 1 small bunch mint, leaves chopped

  • 1 Tbsp olive oil

  • 2 tsp red wine vinegar

For the salad:

  • 1 tsp olive oil

  • 2 medium sized kumara, chopped

  • 1/2 buttercup squash, peeled and chopped

  • 1/2 pack (~125g) halloumi cheese, drained

  • 1 bag of baby spinach


Step 1

Preheat the oven to 200C. Line a large baking tray and scatter on the chopped kumara and buttercup squash. Drizzle on the 1 tsp of olive oil, salt and pepper before mixing together on the baking tray. Bake until tender ~ 30 minutes.

Step 2

Meanwhile, brush on the 2 tsp of olive oil and sprinkle the salt, pepper and mixed herbs onto the chicken. In a preheated frying pan, cook the chicken on both sides until cooked through.

Step 3

Take the chicken off the pan and cover it to keep it warm. Let it rest for 5 minutes before slicing into long thin strips or bite sized chunks.

Step 4

Whilst the chicken is resting, slice the halloumi into long strips and fry for 1-2 mins on each side in a pan sprayed lightly with oil. Once the halloumi is golden brown on both sides, take it out of the pan.

Step 5

To assemble: Tear up the halloumi into bite-sized pieces and toss with baby spinach, mint, red wine vinegar, olive oil, roasted vegetables and orange segments together in a large bowl until combined.

Step 6

Serve with grilled chicken either sprinkled throughout the salad or on the side. Chicken, orange, halloumi salad Serve: 4 Ingredients DIRECTIONS 1.

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