LOADED CHICKEN SALAD
This loaded chicken salad is packed full of delicious ingredients, including dates, oranges and haloumi.
From feedback I’ve had, it sounds like you might enjoy substantial salads just as much as I do! The combination of ingredients in this one seems a little surprising, but it really works.
Not only is the taste great, but there’s a healthy dose of nutrients in there too.
The chicken is covered in a sweet yet savoury spice rub which helps to keep it juicy and tender (no one likes a dry chicken breast!). It’s quickly and easily baked in the oven while you prepare the rest of the meal.
The maple orange dressing deserves a mention too – it makes a refreshing change from your usual vinaigrette.
While this loaded chicken salad is filling enough on its own (and naturally gluten-free), it’s also very tasty served with fresh focaccia bread.
The focaccia pictured in the photo is homemade, using a variation on this quick and easy recipe. A warning though – it makes a large slab and is super addictive!
LOADED CHICKEN SALAD
This loaded chicken salad is packed full of delicious ingredients, including dates, oranges and haloumi. Filling enough on its own, or add a little indulgence with fresh focaccia bread.
Ingredients
CHICKEN
- 4 tsp brown sugar
- 1 tsp dried oregano
- 1 tsp ground paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large skinless, boneless chicken breasts (approximately 550g / 1lb 3oz)
- 2 tsp olive oil
DRESSING
- 2 Tbsp olive oil
- 2 Tbsp orange juice (from a fresh orange)
- 1 1/2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
SALAD
- 100 g salad greens (3.5oz)
- 2 stalks celery
- 1 orange
- 1/4 cup pitted dates (38g)
- 225 g canned diced beetroot, drained (7.9oz)
- 2 Tbsp sunflower seeds
- 200 g haloumi (7oz)
- 1 tsp olive oil
- Focaccia or other fresh bread (optional)
Instructions
Preheat oven to 200ºC (390ºF) fan bake and line a large oven tray with baking paper.
COOK CHICKEN
Combine sugar, oregano, paprika, garlic powder, salt and pepper in a small bowl. Cut chicken breasts in half vertically. Place on prepared tray and rub with oil. Sprinkle all over with seasoning mix and rub in. Bake for 25 minutes, until golden and cooked through. Once cooked, remove from oven and leave to rest for a few minutes.
MAKE DRESSING
Meanwhile, place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
PREPARE SALAD
Divide salad greens between individual serving plates. Thinly slice celery. Peel orange and roughly dice orange flesh. Chop dates into small pieces. Arrange celery, orange, dates and beetroot on top of salad greens.
Heat a large frying pan on medium-high. Add sunflower seeds and cook, stirring occasionally, until toasted. Remove onto a plate to cool.
Slice haloumi. Return frying pan to heat and add oil. Cook haloumi for 1-2 minutes each side, until golden.
SERVE
Slice chicken and cut haloumi into smaller pieces. Arrange on top of salads. Drizzle with dressing and sprinkle seeds on top. Serve with fresh bread (and perhaps a little butter), if using.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free bread or omit this altogether.
INGREDIENT SWAPS / NOTES: You can swap the maple syrup for brown sugar (reduce to 1 tablespoon). Fresh or dried dates can be used. Dates and beetroot can be omitted if you don’t like them - cranberries and finely sliced red onion are good alternatives. Feta cheese (100g / 3.5oz) could be used in place of haloumi (no need to cook).
STORING AND REHEATING: Chicken and haloumi can be stored together and reheated in the microwave. Salad should be stored undressed, separate to chicken and haloumi. Dress salad just before serving.
