Chicken Halloumi Salad
with Italian Seasoning Blend
a dinner recipe
Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
A no-fuss meal that's bursting with flavor! The delicious vinaigrette serves as both marinade and dressing, and the combination of warm chicken and halloumi with crisp salad greens makes for an irresistible main course!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H
4 SERVINGS
| 8 oz
SPECIAL EQUIPMENT:
MEASURING CUP
WHISK
SHEET PAN
- Preheat the broiler with the rack set in the middle of the oven. In a measuring cup whisk the oil, vinegar, 1 1/2 teaspoons of Italian seasoning and 1/2 teaspoon of salt. Transfer 1/4 cup of the marinade to a small bowl and set the bowl aside.
- Butterfly the chicken breasts by slicing them through the middle, then place in a shallow pan in a single layer. Pour the marinade that's left in the measuring cup over and turn to coat all sides. Marinate for at least 30 minutes.
- To the reserved 1/4 cup of marinade add the tahini, 2 tablespoons of water and the maple syrup. Whisk till smooth.
- Place chicken on a foil-lined sheet pan. Sprinkle with the remaining seasoning and kosher salt. Place the halloumi cubes together on one side of the pan. Brush with olive oil. Broil for 5 minutes or till the halloumi is golden brown. Carefully remove the halloumi and transfer to a bowl or plate; set aside. Continue cooking the chicken till cooked through, about 5 -10 more minutes. Remove from the oven and when cool enough to handle cut into slices.
- Place the romaine, cucumbers and tomatoes in a large bowl and toss with some of the dressing. Divide the salad among your dinner plates, top with the chicken and halloumi and serve with the remaining dressing.
To make ahead, keep the salad, chicken, cheese and dressing stored covered and separately in the fridge for 3 - 5 days. Combine all of the components just before serving.
Tahini can be substituted with any nut or seed butter.
Maple syrup can be substituted with honey or agave syrup.
classic blend
blend
A mix of green herbs with fine specks, this robust, savory Italian Seasoning Classic blend enhances traditional Italian dishes, perfect for adding depth to sauces, meats, and pastas.
0.14 oz - PORTION$0.75
0.5 oz - JAR$5
0.5 oz - REFILL$4
