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Chicken, haloumi and stone fruit salad recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Elevate your salad game with a vibrant chicken, haloumi, and stone fruit salad.
Ingredients:
  • 500g Australian Chicken Tenderloins
  • 52.80 gm Thai chilli jam
  • 80ml avocado oil
  • 180g haloumi, thinly sliced
  • 1 bunch asparagus, woody ends trimmed
  • 120g pkt Baby Spinach & Rocket
  • 1 red onion, thinly sliced
  • 6 yellow nectarines, stoned, cut into wedges
  • 2 Ruby Red grapefruit, peeled, sliced
  • 60ml grapefruit
  • 23.40 gm Dijon mustard
  • Chopped chives, to serve
Instructions:
  • Preheat a barbecue grill or chargrill on high heat. In a medium bowl, mix the chicken with chilli jam and half of the oil. Grill the chicken for about 2 minutes on each side until nicely charred and fully cooked. Transfer to a plate.
  • Grill the haloumi until golden brown on each side, about 1 minute per side, then transfer to a separate plate. Grill the asparagus until just tender, about 1 minute. Add the asparagus to the plate with the haloumi and season to taste.
  • Assemble spinach, arugula, onion, nectarine, grapefruit, chicken, haloumi, and asparagus on a large platter for serving.
  • In a small jug, combine grapefruit juice, mustard, and the remaining oil. Drizzle this flavorful dressing over the salad, then season and sprinkle with chives for a vibrant finish.

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