Fresh and full of flavour; this salad is excellent for a quick lunch.
|1||Shallot, finely chopped|
|1 tbsp||(15 mL) Dijon mustard|
|.25 cup||(60 mL) White balsamic vinegar|
|.33 cup||(80 mL) Olive oil|
|2 tsp||(10 mL) Honey|
|Salt and pepper|
|1||Package Maple Leaf® Prime® Naturally Butterflied Chicken Breasts|
|8 oz||( 250 g) Halloumi cheese, sliced ¼” (5 mm) thick|
|.5 tsp||(2 mL) Chili flakes|
|1||(5 oz/142 g) Package mixed salad greens|
|.25||Small watermelon, cut into 1-2” (2.5-5 cm) pieces|
|.25 cup||(60 mL) Slivered almonds, toasted|
WHISK together shallots, Dijon, white balsamic, olive oil, honey, salt and pepper. Pour half the mixture into a large re-sealable plastic bag. Add chicken and massage to coat. Marinade in the refrigerator for at least 30 minutes, up to 2 hours. Reserve remaining marinade for dressing and brushing the cheese prior to grilling.
PREHEAT BBQ to medium-high.
LIGHTLY coat grill with non-stick cooking spray. Place chicken on the prepared grill, discarding any remaining marinade. Grill chicken for 5-6 minutes per side or until nicely char grilled and the internal temperature reaches 165°F (74°C). Remove from the grill, slice chicken into strips and set aside.
PLACE the Halloumi cheese slices in a shallow dish. Lightly brush both sides with reserved marinade/dressing and sprinkle with chili flakes. Grill for about 1 minute per side or until grill marks appear. Remove and set aside with chicken.
PLACE mixed greens in a large bowl and drizzle with reserved marinade/dressing to coat.
ASSEMBLE salad by layering watermelon, grilled Halloumi cheese, mixed greens, toasted nuts and grilled chicken on a serving plate.
Tips: Try using Feta cheese cubes in place of grilled Halloumi cheese.
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