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.