Halloumi and Orange Salad with Irish Chicken Breast
with sweet chilli sauce
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Sulphites
•Cereals containing gluten
•Wheat
•Soya
•Milk
•Soya
•Cereals containing gluten
•Egg
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
200 grams
Halloumi
(Contains: Milk)
2 unit(s)
Easy Peeler
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Milk, Soya, Cereals containing gluten, Egg, May contain traces of allergens, Cereals containing gluten, Wheat)
1 unit(s)
Cucumber
80 grams
Frozen Edamame Beans
(Contains: Soya)
120 grams
Salad Leaves
320 grams
Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat39.5 g
of which saturates20 g
Carbohydrate58.7 g
of which sugars28 g
Dietary Fiber5.5 g
Protein69.8 g
Salt5.1 g
Potassium222.5 mg
Calcium62.5 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Chop the ciabatta into 1cm cubes. Toss with a drizzle of oil and a pinch of salt and pepper. Add to the tray for the final 8-10 mins.
- Drain the halloumi then thinly slice. Add to a bowl of cold water.
- Trim the salad leaves. Roughly chop.
2
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
3
- Remove the halloumi slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the halloumi until golden, turning often, 4-5 mins.
- Toss the salad leaves with edamame, cucumbers, easy peeler segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
4
- Divide the tossed salad between plates.
- Top with the chicken and halloumi.
