Sweet Chilli Chicken and Haloumi Salad

Ahhh, cheese. It’s always there for me. I don’t eat a lot of it anymore, but you can bet your sweet Aunt Betty that when I do, I savour every second of it. And maybe moan just a little bit into it. Also, it tends to be consumed within a salad, because salad is simply The Best Meal Ever, especially when cheese is included.

For reasons utterly beyond me, I haven’t made this salad in over a year, nor did I ever think to blog about it. Which is stupid, because it’s delicious, healthy, quick and easy when you’re battling an Australian Summer with no aircon (I know, right?!), and filling. By rights, I should be making this every week. I certainly wouldn’t mind. However, I had a craving for haloumi today (and yesterday, and the day before that, and basically for the last decade or sothat haloumi has been in my life…), and was so annoyed with myself to realise I never wrote down the recipe. What I DID the do last time I made it, luckily, was log the ingredients into the recipe builder in My Fitness Pal, so I did have something to go by. I mean, it’s by no means difficult or schmancy, but I do find chronicling recipes inspires me when it’s a week before Christmas (or school report season, or just run of the mill busy) and my dinner give-a-crap has broken. Besides, I’ve been so slack with this blog lately, and I think it is the kind of recipe that deserves a little online love. And it’s only 400 calories for a generous serve, so you can have some guilt-free cheese love – a novel idea if you’re anything like me!

Serves 4

Ingredients

1tbs olive oil

500g chicken breast, diced

3tbs sweet chilli sauce

1tbs lemon juice

2-3 second spray oil

1 tsp minced garlic

1tsp minced ginger

180g haloumi, sliced

60g baby spinach (or leaves of your choice)

2 truss tomatoes, cut into large chunks

100g sugar snap peas

100g snow peas

1 bunch asparagus, trimmed and sliced

Method

  1. Combine oil, sweet chilli sauce and lemon juice in a small jug. Pour over chicken in a glass bowl, mix thoroughly and let to sit for an hour or so.
  2. Place tomatoes and spinach into a large salad bowl and toss to combine.
  3. Heat pan and add garlic, ginger, chicken and mushrooms. Cook, stirring, until chicken is cooked through. Add to spinach and tomatoes.
  4. Cook haloumi for 1-2 minuted until golden brown. Add to salad.
  5. Blanch peas and asparagus. When completely cool, add to salad. Toss well and serve with a little additional sweet chilli sauce.

 

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