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. Clementine brings juicy sweetness, while croutons and almonds give texture and crunch!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
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 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- 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.
- Thinly slice chicken.
- Drizzle remaining vinaigrette over top.
- Sprinkle with toasted almonds.
- Top with chicken.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
Thinly slice chicken. Top final plates with chicken.