balsamic chicken halloumi mango salad

This easy as pie Balsamic Chicken Halloumi Mango Salad is big on flavour, it’s gluten free, and not a lot of work! Which is great because when you want something healthy it shouldn’t feel like a chore.

I use this as a Sunday lunch salad for the family but it would be great mid week dinner since its healthy and a super easy salad recipe or you could put it out as a platter style dish if you have friends and family over.

The recipe calls for my Quick & Fancy Aioli it is so quick and easy!

Balsamic Chicken Halloumi Mango Salad

Ingredients:

Chicken

  • 2 large chicken breasts roughly diced into bite size pieces

  • 1/4 cup balsamic vinegar good quality

  • 1/2 cup chicken or vegetable stock (gluten free)

  • 2 tablespoons extra virgin olive oil EVOO

  • Salt and pepper to taste S&P

Halloumi

  • 1 packet of halloumi cheese sliced into half a cm (0.5 cm sorry it’s a metric unit guys)

  • 2 tablespoons extra virgin olive oil EVOO

  • Salt and pepper to taste S&P

Salad

  • 1 mango

  • 3 - 4 cups baby spinach and kale (or whatever dark greens you have on hand!)

  • 1 tablespoon apple cider vinegar

  • 1/2 cup Quick & Fancy Aioli

Directions

  1. Put spinach and kale spread out onto a large serving plate or bowl. Remove the mango flesh from mango, roughly dice up into small cubes, and sprinkle over greens. Drizzle with vinegar. Set aside

  2. Place a medium size saucepan (you will need this so the chicken doesn’t dry out or chuck a pot lid on a fry pan it will work just fine) on a medium to high heat.

  3. Add the EVOO to the saucepan. Once oil has started bubbling add chicken and S&P to the saucepan. Turning the chicken regularly until you get a nice brown caramelisation, this is part of the flavour so you definitely want it!

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  4. Turn the heat down to just below medium. Deglaze the pan with the balsamic vinegar. Giving it a good stir add the stock. Place lid on top and let simmer for 12 - 15 minutes, stirring occasionally.

  5. Once the chicken is cooked through, remove lid and let the remaining liquid mostly evaporate (4 - 5 minutes). Turn off heat and set chicken aside in a bowl,covered.

  6. Using the same saucepan, heat on medium. Add EVOO to the pan and wait for the oil to start bubbling. Place halloumi in pan single layer, season with S&P while the other side is cooking for 2 - 3 minutes. Flip halloumi once golden and cook for another 1 - 2 minutes. Remove halloumi from pan.

  7. Place halloumi and chicken onto of the salad. Drizzle with your 10 second Aioli. BOOM you are done!