- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
For a burst of freshness you can’t beat this gorgeous chicken and haloumi salad, tossed with chargrilled asparagus, fresh strawberries, and thinly sliced radish.
Ingredients
- 2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets
- 2 teaspoons coarsely ground black pepper
- Olive oil spray
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
- 125g Coles Brand Cypriot Haloumi With Mint, cut into 1cm-thick slices
- 120g pkt Coles Brand Australian Baby Rocket
- 6 strawberries, thinly sliced
- 4 red radishes, thinly sliced
- 1/2 cup mint leaves
Strawberry dressing
- 4 ripe strawberries, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
Method
- Step 1Heat a barbecue grill or chargrill on medium-high. Sprinkle the chicken evenly with the pepper. Season well with salt. Spray with oil. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
- Step 2Meanwhile, cook the asparagus on the grill for 2 mins or until tender. Set aside to cool slightly.
- Step 3Cook haloumi on the grill for 2 mins each side or until lightly charred.
- Step 4To make the strawberry dressing, place strawberry, mustard and honey in a bowl. Use a fork to crush. Add vinegar and oil and whisk to combine. Season.
- Step 5Arrange chicken, asparagus, haloumi, rocket, strawberry, radish and mint on serving plates. Drizzle with dressing. Toss to combine. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1444 kj
Energy
20g
Fat Total
7g
Saturated Fat
4g
Fibre
33g
Protein
426mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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