Ingredients
The following ingredients have 4 Servings
- 500 g | 1lbs chicken breast or chicken tenderloins (, sliced)
- 2 cloves garlic (, minced (or 2 teaspoons minced garlic))
- 2 teaspoons vegetable stock powder
- 1/4 cup | 4 tablespoons sweet chilli sauce ((sugar free is fine))
- 2 tablespoons freshly squeezed lime juice
- salt to season
- 180 g (1.8oz) packet organic Haloumi cheese (salt reduced), cut into strips
- 1 punnet grape or cherry tomatoes (, halved)
- 2 bunches baby cos salad (, washed and shredded)
- 1 avocado (, sliced)
- Salt to season
- 2 tablespoons garlic olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon brown sugar
- salt to season
- Lime wedges ((to serve))
Instruction
- Whisk all chicken marinade ingredients together in a bowl until combined. Add chicken and set aside for 1-2 hours in the refrigerator (or over night for extra flavour). Alternatively, cook without marinading.
- In a large frying pan/skillet, fry the marinaded chicken until browned and cooked through. Set aside and keep warm. In a separate smaller pan, fry the haloumi cheese until golden on both sides (about 1 - 2 minutes each side). While cheese is cooking, combine salad dressing ingredients in a small bowl or jug until combined. Serve chicken and Haloumi over prepared salad leaves, tomatoes and avocado slices, and drizzle with the salad dressing.