In the Kitchen: Grilled Chicken & Halloumi Salad

Hey dolls!


For the salad

  • Mixed leaf greens (or use any type of lettuce you prefer)
  • Half a red bell pepper, sliced
  • Half an orange bell pepper, sliced
  • Baby plum or cherry tomatoes, halved
  • Cucumber, sliced
  • avocado, sliced
  • Celery, sliced
  • Chicken breast, cut into slices or chunks
  • Halloumi sliced
  • Quorn chicken slices (veggie option)
  • Quinoa or pasta (optional)

For the dressing

  • Wholegrain mustard
  • Honey
  • Virgin olive oil



  1. Take sure all the vegetables are washed then pop them in a large serving bowl and mix together.
  2. Take your chicken and cook on a griddle pan or in a small frying pan with a small amount of oil (I use rice bran oil or rapeseed oil).
  3. Once you’ve cooked the chicken use the same pan to cook the halloumi.
  4. To make the dressing in a small bowl add two tablespoons of wholegrain mustard 1 teaspoon of honey and 1 teaspoon of olive oil and mix together.
  5. Add the chicken and halloumi to the salad then drizzle the dressing over the salad before serving.
  6. Enjoy!


Much love,

Paige x



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