Kalyn's Kitchen

Grilled Halloumi Salad

For this Grilled Halloumi Salad I added chicken and sweet mini-peppers, but it’s the Halloumi and the lemony dressing that makes this salad such a wow! Use any greens and other salad additions you prefer for this delicious low-carb salad.

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Grilled Halloumi Salad photo of finished salad on serving plate

I’ve always been passionately interested in trying new foods, and several years ago I heard about Halloumi cheese, and I was eager to taste this type of salty goat and sheeps milk cheese that can be grilled or fried. At first I couldn’t seem to find Halloumi in Salt Lake, so I just put it on my “try when traveling” list.

Then one day I was walking through my favorite neighborhood grocery store and I spotted some Halloumi in the cheese case. I managed to buy some without creating too much of a scene, and I had fun trying it out with my friends.

Definitely I’m now a Halloumi fan! Here’s a simple salad I created with Halloumi, leftover rotisserie chicken, and some sliced sweet mini-peppers, but truly this cheese would be good on just about anything. I grilled the cheese in this photo on my stove-top grill pan (affiliate link) but when it’s grilling weather I urge you to try grilling Halloumi on the outdoor grill. And enjoy! Halloumi cheese is a life-changing flavor adventure!

Grilled Halloumi Salad process shots collage

How to Make Grilled Halloumi Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Cut chicken into pieces about 1 inch thick.
  2. Mix together lemon juice, Dijon, garlic, Greek Seasoning (affiliate link), and pepper, then whisk in olive oil to make the dressing.
  3. Marinating the chicken in the dressing while you prepare greens and grill the cheese gives this salad extra flavor. Marinate chicken in about 2 T of dressing.
  4. I used a mixture of spinach and romaine lettuce for the salad in the photo, but any type of salad greens will work.
  5. I love these sweet little mini-peppers in salads. Cut off the stem end and most of the seeds will pull right out, then slice the peppers into rings.
  6. I cut the cheese in slices not quite 1/2 inch thick. The cheese you see in the finished salad was cut in half again lengthwise after it was grilled.
  7. I brushed both sides of the Halloumi with olive oil to be sure it wouldn’t stick to the grill pan.
  8. Here’s the Halloumi being grilled on the first side. It’s hard to see in the photo, but it gets a slightly melty look around the edges which lets you know it’s time to turn it over.
  9. Here’s the Halloumi after one side has been browned. Of course I couldn’t resist turning it 45 degrees to get grill marks, but it’s not necessary.
  10. Toss greens with chicken, peppers, and a bit more dressing; then lay pieces of grilled Halloumi over the top of the salad and enjoy!

More Tasty Ideas for Halloumi:

Pan Fried Halloumi with Chilli from Nami Nami
Grilled Halloumi Cheese Skewers with Mushrooms from Kalyn’s Kitchen
Cucumber, Tomato, Avocado Salad with Grilled Halloumi from Cookin’ Canuck

Grilled Halloumi Salad photo of finished salad on serving plate

Grilled Halloumi Salad

Yield 2 salads (with extra dressing)
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon is delicious and this is an amazing and easy way to use Halloumi.



  • 4 cups salad greens
  • 6 sweet mini peppers (see notes)
  • 1 cup diced leftover cooked chicken (or more)
  • 4 slices Halloumi, cut 1/2 inch thick
  • olive oil, for brushing cheese

Dressing Ingredients:

  • (This is about twice as much dressing as you need, but it’s good to have in the fridge and I hate making tiny amounts of dressing. Cut it in half if you prefer.)
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp finely minced garlic (or use garlic puree in a jar)
  • 1/4 tsp. Greek seasoning (see notes)
  • fresh ground black pepper to taste
  • 6 T olive oil


  1. Cut chicken into one inch pieces.
  2. Stir together lemon juice, Dijon, garlic, Greek seasoning, and pepper, then whisk in olive oil.
  3. Put chicken in a small bowl, stir in about 2 T of the dressing, and let chicken marinate while you prep the rest of the ingredients.
  4. Wash salad greens and dry or spin dry in salad spinner.
  5. Cut stem end off mini-peppers, then pull out seeds and slice in 1/4 inch thick slices.
  6. Cut Halloumi into slices that are not quite 1/2 inch thick.
  7. Brush each side of cheese with olive oil.
  8. Preheat pan or outdoor grill, then grill cheese about 3-4 minutes on each side, or until well browned. (Actual time will depend on how hot your pan or grill is.)
  9. To assemble salad, toss greens with chicken and mini-peppers, adding additional dressing as desired.
  10. Arrange salad on two plates, cut each piece of grilled cheese in half lengthwise and lay over salads.


Use any type of salad greens you prefer. You can use chopped bell pepper instead of mini-peppers, or omit peppers if you're not a van. If you don't have any Greek Seasoning (affiliate link), it contains salt, garlic, lemon, oregano, pepper, and marjoram.

Nutritional information is based on using half the dressing for the salad; you will have some leftover dressing to use another time.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 849Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 122mgSodium: 753mgCarbohydrates: 11gFiber: 3.5gSugar: 5gProtein: 35g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon is a great dish for low-carb diet plans. Halloumi has 8 grams of fat per ounce, so this is probably a “once in a while treat” for the original South Beach Diet, but Halloumi is a treat that’s not to be missed for an occasional treat.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Grilled Halloumi Salad

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    36 Comments on “Grilled Halloumi Salad”

  1. Sue, congrats on the weight loss! And glad to hear you enjoyed the salad.

  2. Kalyn, I came across this recipe yesterday and I had a variation of this salad yesterday and today for lunch. So good! I must admit I had a halloumi cheese sitting in my fridge for nearly a year (they have a long shelf life) and finally was inspired to use it! I used sliced chicken that I seasoned with a grill spice mix and lots of paprika before frying, and also fried a red pepper after frying the chicken. I used a low-fat storebought dressing and today I added some leftover roasted broccoli as well. Yum!

    BTW Your blog inspired me to lose weight about 3 years ago by going low carb! I've been a social carber since (= eating carbs mainly when with company, but watching my carb intake when on my own!) While I can't remember whether I've been using one of your recipes before, your blog is the only one that I've been reading on a regular basis.

  3. Catherine, I don’t know what to suggest. I couldn’t find it for the longest time in Salt Lake, and then one day it appeared in my regular grocery store. You might try asking your store to order it for you. The one I have is Sherherds of Cyprus brand if that helps.

  4. Hi Kalyn’s,
    Love your web site!
    I am desperatly wanting to try this recipe, BUT, can’t find Halloumi cheese. I live in Escondido, CA. located half way between LA and San Diego. Please help, if you can.

  5. That’s one beautiful salad!

    I’ve been watching for Halloumi to arrive in my area… I can’t wait! It sounds so good!

    Those baby bell peppers are so yummy… I’ve had them grilled whole, and they’re just fantastic that way. I’ve never tried them raw–I’m sure they’re so much sweeter than the big ones!

  6. Isn’t haloumi just the *best*?? It’s very popular in South Africa (I usually spend my visits gorging on grilled haloumis salads in every restaurant I visit!) and I was surprised when I first moved to the UK that it was hard to find here, but now it seems that word has spread and it’s available in most supermarkets – hurrah!

  7. Ok, I will try Smith’s. Thanks for the tip!

  8. Your salad looks gorgeous, so fresh! Halloumi is a favourite of mine, I love the bouncy texture and it goes so well on the bbq. Lovely blog, by the way.

  9. My kind of salad, Kalyn. Chicken and cheese? I’m in for some!

  10. Hi Jasmine,
    This is completely subjective, but I say square (both my pans are square) because it seems to me that so many foods you would cook on a grill have straight edges. To me it just feels like you can fit more food on a square grill pan.

    Any other readers who want to chime in on this, please do. Anyone have a round grill pan that they like for a different reason?

  11. Dear Kalyn
    Thank you so much for your reply.
    Could you also advise whether a square or round grill pan is better.

  12. Of course that’s supposed to say “I much prefer the one that sits on the stove.” You guys all knew that, right?

  13. Jasmine, get one of those grill pans with ridges and you can get grilled results right on top of the stove. I actually have two of the pans. The one in these photos is a Calpahlon (about $40 USD) and has a non-stick surface, which is why I used it for this cheese. I also have a cast iron one that I got for about $12 USD, which is fantastic for meat.

    I think the secret to getting grilled results with a stove-top grill pan is getting the pan very hot before you put the food on. Other than that, it’s totally simple.

    BTW, I also have an electric George Foreman Grill which I’m not that fond of. (I hope George does not read my blog!) I use it mainly for bacon, which I don’t even cook that often. I much prefer than which just sits on the stovetop.

    Happy grilling!

  14. Hi Kalyn – I love Halloumi and you’ve done it proud. I’ve been seeing those mini-peppers in our Co-op lately but haven’t indulged yet. Your salad was the inspiration I’ve been needing.

  15. Dear Kalyn
    You may think this is a silly question. I am just learning to grill indoors and don’t really know how (don’t really want to buy the electric indoor grill).

    Did you grill on the stove? What grill pan did you use? Is a cast iron pan good for grilling? Do you have any tips for grilling indoors?

    Many Tks

  16. Mandira, much saltier than paneer, and also firmer. I really can’t think of a cheese I’ve had that was very similar to this. It’s actually almost rubbery in texture, but in a good way. So delicious!