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.
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!
How to Make Grilled Halloumi Salad:
(Scroll down for complete recipe with nutritional information.)
- Cut chicken into pieces about 1 inch thick.
- Mix together lemon juice, Dijon, garlic, Greek Seasoning (affiliate link), and pepper, then whisk in olive oil to make the dressing.
- 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.
- I used a mixture of spinach and romaine lettuce for the salad in the photo, but any type of salad greens will work.
- 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.
- 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.
- I brushed both sides of the Halloumi with olive oil to be sure it wouldn’t stick to the grill pan.
- 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.
- 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.
- 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
- 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
- (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
- Cut chicken into one inch pieces.
- Stir together lemon juice, Dijon, garlic, Greek seasoning, and pepper, then whisk in olive oil.
- 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.
- Wash salad greens and dry or spin dry in salad spinner.
- Cut stem end off mini-peppers, then pull out seeds and slice in 1/4 inch thick slices.
- Cut Halloumi into slices that are not quite 1/2 inch thick.
- Brush each side of cheese with olive oil.
- 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.)
- To assemble salad, toss greens with chicken and mini-peppers, adding additional dressing as desired.
- 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.
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.
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.