Chicken & Haloumi Salad

Even though it’s a salad, it’s substantial enough for your hungriest diners. Packed with protein (chicken, cheese, and nuts), sweet potato, and a healthy serving of greens, this salad ticks all the boxes as a balanced meal.

It’s a great mid-week meal – here I’ve used a purchased BBQ chicken as a quick hack for busy weeknights. But feel free to cook your own chicken or swap it for another protein.

Serves: 6

Time: 40 minutes

Ingredients

• 1 BBQ chicken, meat removed and chopped coarsely

• 1 medium sweet potato, peeled and chopped into 2cm cubes

• 1 x 250g packet haloumi

• 100g walnuts

• 150g packet spinach and baby rocket

• ¼ cup sliced pitted olives (optional)

• Spray oil

• Purchased aioli, to serve

  
  

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper.

2. Place sweet potato cubes onto the tray. Spray well with olive oil and season with salt. Bake until golden and tender – about 30 minutes.

3. While the sweet potato roasts, slice the haloumi into approximately 12 slices, then halve those slices.

4. Spray a non-stick pan with olive oil and heat over medium–high heat. Add haloumi slices and fry until golden and soft. Remove to a plate.

5. Spread the spinach & rocket mixture over a large serving platter. Top with the chopped chicken.

6. Scatter over the roasted sweet potato cubes, then the haloumi.

7. Garnish with walnuts and olives (if using).

8. Drizzle with some aioli and serve extra on the side.

   
   

Tips from my kitchen

• Protein swaps: Try marinated beef or chicken slices, or even cooked prawns for a change.

• Nut alternatives: Not a fan of walnuts? Omit them or use macadamias or cashews – I love the texture nuts add to this salad.

• Dressing: Use your favorite mayo or dressing, though I do think a creamy dressing works beautifully here.