Carb Smart Halloumi, Chicken Breasts and Clementine Salad
with Mint, Almonds and Croutons
Golden seared halloumi lends a salty, creamy bite to this fresh and bright salad, topped with hearty chicken. Clementine brings juicy sweetness, while croutons and almonds give texture and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
2 unit(s)
Clementine
113 g
Spring Mix
3.5 g
Mint
28 g
Almonds, sliced
(Contains Almonds)
3.5 g
Chives
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Croutons
(Contains Milk, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Meanwhile, peel clementines, then separate into sections.Thinly slice half the chives (use all for 4 ppl).Strip half the mint (use all for 4 ppl) from stems, then roughly chop.Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
Reheat the same pan (from step 1) over medium. When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Remove from heat.
Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When halloumi is done, add croutons, spring mix, clementines and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.
Divide salad between plates. Top with halloumi. Drizzle remaining vinaigrette over top. Thinly slice chicken. Top salads with chicken.Sprinkle with toasted almonds.
