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Peppered chicken and strawberry salad
Peppered chicken and strawberry salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try our vibrant chicken and haloumi salad with chargrilled asparagus, strawberries, and radish for a refreshing and delicious burst of flavors.
Ingredients:
  • 2 (about 200g each) RSPCA Approved Chicken Breast Fillets
  • 2 tsp coarsely ground black pepper
  • Olive oil spray
  • 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
  • 125g Brand Cypriot Haloumi With Mint, cut into 1cm-thick slices
  • 120g pkt Baby Rocket
  • 6 strawberries, thinly sliced
  • 4 red radishes, thinly sliced
  • 125.00 ml mint leaves
  • 4 ripe strawberries, finely chopped
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Evenly coat the chicken with pepper and season generously with salt. Spray with oil and grill each side for 4-5 minutes until cooked through. Place on a plate, cover with foil, and let rest for 5 minutes before slicing thickly.
  • Grill the asparagus for 2 minutes until tender, then let it cool slightly.
  • Grill haloumi until lightly charred, about 2 minutes per side.
  • To create the strawberry dressing, combine strawberries, mustard, and honey in a bowl, then crush them with a fork. Next, add vinegar and oil, whisk to blend well, and season to taste.
  • Lay out chicken, asparagus, haloumi, rocket, strawberry, radish, and mint on plates. Drizzle with dressing and toss gently. Enjoy right away.

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