YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Halloumi Salad with Zesty Vinaigrette
Pan-seared chicken and halloumi served over a bed of crisp greens and garden vegetables, finished with a bright and zesty lemon vinaigrette.
INGREDIENTS
4 oz chicken breast
2 oz halloumi cheese
2 cups mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until golden and cooked through.
Remove the chicken to rest, then in the same hot pan, sear the halloumi slices for 1-2 minutes per side until they develop a crisp, brown crust.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
Place the mixed baby greens, sliced cucumber, and halved cherry tomatoes in a large serving bowl.
Slice the rested chicken and arrange it over the salad along with the warm halloumi, then drizzle the zesty vinaigrette over the top.