Ingredients
1lbchicken breastor chicken tenderloins, sliced
2garlic clovesminced
2tspvegetable stock powder
¼cupsweet chilli sauce
2tbsplime juicefreshly squeezed
salt to season
2ozpacket oranic Haloumi cheesesalt reduced, cut into strips
½grmsgrape tomatoesor cherry tomatoes, halved
4ozbaby cos saladwashed and shredded
1avocadosliced
salt to season
2tbspgarlic olive oil
2tsbplime juice
½tbspbrown sugar
salt to season
lime wedgesto serve
Preparation
Whisk all chicken marinade ingredients together in a bowl until combined. Add chicken and set aside for 1 to 2 hours in the refrigerator. Alternatively, cook without marinading.
In a large frying pan/skillet, fry the marinated chicken until browned and cooked through. Set aside and keep warm.
In a separate smaller pan, fry the halloumi cheese until golden on both sides about 1 to 2 minutes each side. While cheese is cooking, combine salad dressing ingredients in a small bowl or jug until combined.
Serve chicken and Haloumi over prepared salad leaves, tomatoes, and avocado slices, and drizzle with the salad dressing.
