Grilled Halloumi Salad
A quick, protein-packed salad featuring grilled halloumi, tender chicken, and sweet mini-peppers tossed in a zesty lemon dressing. Perfect for a light lunch, dinner, or meal prep, this colorful salad is high in protein, fiber-rich, and easy to prepare in under 30 minutes.
Equipment
- 1 medium bowl
- 1 whisk
- 1 grill pan or gas grill
- 1 cutting board
- 1 knife
- 1 spoon or tongs for tossing
Ingredients
For the Salad:
- 6 cups mixed salad greens
- 6 mini sweet peppers
- 8 oz cooked chicken breast diced
- 4 slices Halloumi cheese about 7 oz
- 1 tbsp olive oil for brushing cheese
For the Dressing:
- 2 tbsp fresh lemon juice
- ¼ tsp Dijon mustard
- ½ tsp minced garlic
- ¼ tsp Greek seasoning optional, or see notes
- Freshly ground black pepper to taste
- 3 tbsp olive oil
Instructions
- Prepare the Dressing: Start by making the salad dressing. In a medium-sized bowl, combine 2 tablespoons of fresh lemon juice, 1/4 teaspoon of Dijon mustard, 1/2 teaspoon of minced garlic, 1/4 teaspoon of Greek seasoning, and freshly ground black pepper to taste. Whisk these ingredients together until smooth and well-blended. Slowly drizzle in 3 tablespoons of olive oil, whisking continuously to create a creamy, emulsified dressing. Set this aside for later use—this dressing will not only flavor your greens but also lightly marinate the chicken for extra taste.
- Marinate the Chicken: Take your 8 ounces of cooked chicken breast and shred it into small, bite-sized pieces using two forks or your fingers. Place the shredded chicken into a separate bowl and add a few tablespoons of the freshly prepared dressing. Toss the chicken until each piece is lightly coated with the tangy, garlicky dressing. Let the chicken rest for a few minutes while you prepare the vegetables and grill the cheese. This marination step enhances flavor without adding extra cooking time.
- Slice the Mini-Peppers: Prepare your 6 mini sweet peppers by cutting off the stem ends and removing any seeds or membranes inside. Slice the peppers into thin rings or bite-sized strips, depending on your preference. The colorful mini peppers will add crunch, natural sweetness, and a boost of fiber to your salad. Set them aside in a small bowl for easy assembly later.
- Prepare the Halloumi Cheese: If your Halloumi is not pre-sliced, slice 4 pieces of Halloumi cheese to about 1/2-inch thickness. Brush each slice lightly with 1 tablespoon of olive oil to prevent sticking and enhance grilling. Preheat a grill pan over medium heat, or prepare your gas grill by lightly oiling the grates and heating to medium. Properly oiled Halloumi will develop golden-brown grill marks while staying soft and slightly chewy inside.
- Grill the Halloumi Cheese: Place the Halloumi slices diagonally across the grill grates. Let them cook undisturbed for 2 to 3 minutes, until you see clear grill marks forming. Then, rotate the cheese 90 degrees to create criss-cross marks and cook for another 2 minutes on the same side. Before flipping, brush a little more olive oil on the top surface. Flip the slices carefully using a spatula or tongs and grill the second side for 3 to 4 minutes, until the Halloumi is golden brown, slightly firm to the touch, and has a pleasant, nutty aroma. Remove from the grill and allow to cool slightly while assembling the salad.
- Toss the Salad Greens: Place 6 cups of salad greens into a large mixing bowl. Pour in the remaining prepared dressing and toss gently to coat the leaves evenly. Add the marinated chicken and sliced mini peppers, folding them carefully into the greens so that each bite has a combination of flavors, textures, and colors. This step ensures that every forkful is balanced with protein, crunch, and tangy dressing.
- Assemble the Salad: Divide the dressed greens, chicken, and mini peppers evenly between two or four serving bowls, depending on your desired portions. Slice the grilled Halloumi into strips or cubes and arrange them on top of each salad. The warm, golden Halloumi adds a satisfying, chewy texture that complements the crisp vegetables and tender chicken.
- Serve and Enjoy: Your Grilled Halloumi Salad with Chicken and Mini-Peppers is now ready to serve! Enjoy it immediately while the Halloumi is still slightly warm. This salad works perfectly as a light lunch, an easy dinner, or even a meal-prep option for busy weekdays. The combination of high-quality protein, fiber, and healthy fats makes it both filling and nourishing.
Notes
- You can use any type of mixed salad greens, such as romaine, spinach, or arugula, depending on your preference.
- Mini peppers add a colorful crunch, but bell peppers or thinly sliced sweet peppers can work as well.
- Halloumi cheese is naturally salty and firm, so grilling it until golden but slightly soft in the center ensures the best texture.
- Greek seasoning can be substituted with a pinch of oregano, garlic powder, lemon zest, and black pepper if unavailable.
- To make this recipe lighter, reduce the Halloumi amount or use a lower-fat cheese variant, but keep the balance of protein and flavor intact.
