grilled chicken

Grilled Mediterranean Chicken & Halloumi Herb Salad.

Summer days spent outdoors cooking and eating with family or friends are the best!

This salad combines fresh Earthbound Farm Organic Herb Salad with grilled chicken, halloumi, peppers & onions to create a satisfying meal served hot or at ambient temperature.

The Organic Herb Salad is spring mix plus, fresh parsley, dill, and cilantro for a burst of herbal flavour and is the perfect compliment for the Mediterranean flavours packed into the chicken, halloumi, olives, and lemony dressing.

INGREDIENTS

Marinade

• ¼ cup fresh lemon juice
• ¼ cup finely chopped fresh oregano
• 1 ½ tablespoons minced garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/3 cup olive oil

Salad

• Earthbound Farm Organic Herb Salad – 1 x 5oz clamshell package
• 3 boneless/skinless chicken breasts, cut into small cubes (about 1¼ inch)
• 6 oz piece of plain halloumi, cut into 4 pieces (about 1” x 2” cubes)
• 2 red bell peppers
• 2 red onions, halved
• 3-4 Persian cucumbers, thinly sliced lengthways into ribbons (use a mandoline for best results)
• 1 lemon, cut in half
• 30 olives (I used a mix of Kalamata & pitted Halkidiki)
• 1 teaspoon dried oregano
• Zest of 1 lemon
• ¼ cup lightly salted pistachios (no shells, shells removed)

Salad Dressing

• ¼ cup reserved marinade
• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¼ cup olive oil

Tools

• 3 long metal skewers or 3-5 wooden skewers soaked as per package direction

PREPARATION

For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high.

Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.

Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad.

Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.

• Serves: 4
• Total time: 1 ½ hours
• Active: 30 minutes
• Inactive: 1 hour (marinating)

About Earthbound Farms:

Earthbound Farm is one of North America’s heritage organic brands, now a part of the Taylor Farms family. Founded in 1984 on 2½-acres in Carmel Valley, California, Earthbound Farm grew from that small local farm to become one of the first large scale organic vegetable farms by partnering with third-generation conventional farmers who converted land and learned to farm organically while bringing efficient farming practices to organic farming. On a mission to cultivate a healthier world through organic food and farming.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

Hope you enjoy my Grilled Mediterranean Chicken & Halloumi Herb Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine