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!

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!