Grilled Chicken and Halloumi Salad with Watermelon

Grilled Chicken and Halloumi Salad with Watermelon
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

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About this Recipe

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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