Kalyn's Kitchen

Grilled Halloumi Salad

I added chicken and mini-peppers to make Grilled Halloumi Salad a low-carb main dish, but skip those and make four side salads if you prefer. However you make it, it’s the Halloumi and the zesty lemony dressing that makes this salad such a wow!

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Grilled Halloumi Salad shown in two serving bowls

I’ve always been passionate about trying new foods, and years ago I heard about Halloumi Cheese, and I was eager to taste this salty cheese that can be grilled or fried. At first I couldn’t find Halloumi, but then one day I was walking through my favorite neighborhood grocery store and I spotted some Halloumi in the cheese case, and I had fun trying it out with my friends. Definitely I’m now a long-time Halloumi fan and Halloumi is even more widely available, so I’m updating the photos for this Grilled Halloumi Salad to encourage you to try it if you’ve never cooked with Halloumi!

This is a simple salad I created with Halloumi, leftover rotisserie chicken, and some sliced sweet mini-peppers, but grilled Halloumi is so amazing that it makes this a truly memorable dish that’s perfect for a light summer dinner. I hope you try it and that you’ll enjoy Halloumi as much as I do! Personally I think grilled Halloumi cheese is a life-changing flavor adventure!

What ingredients do you need for this recipe?

What is Halloumi Cheese?

Halloumi is a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it’s something I love to buy for a treat. Here is more about Halloumi Cheese and how it’s made.

What type of salad greens can you use?

I used my favorite Power Greens mix to make this salad, but you can use any type of greens or combination of greens that you prefer.

What could you use if you don’t like Sweet Mini Peppers?

If you don’t like sweet mini peppers or don’t want to buy them for the salad, you could use cherry tomatoes, sugar snap peas, olives, cucumbers, radishes, or most any other vegetable that strikes your fancy in place of the mini peppers!

What if you don’t have an outdoor grill?

I’ve grilled Halloumi on my stove-top grill pan (affiliate link) many times, and I encourage you to try that if you don’t have an outdoor grill. And actually I thought it was even a bit easier on the stovetop grill pan!

Grilled Halloumi Salad process shots collage

How to Make Grilled Halloumi Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.
  2. Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing. 
  3. Cut off the stem end, pull out the seeds, and slice mini peppers.
  4. I bought pre-sliced Halloumi, but cut into slices if needed.
  5. Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese. 
  6. Lay cheese at an angle to the grill grates and cook 2-3 minutes.
  7. Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.
  8. Brush more olive oil on the top side before you turn the cheese over.
  9. Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.
  10. Let cheese cool while you toss the greens with dressing and toss in the marinated chicken and sliced mini peppers.
  11. Cut Halloumi into strips or cubes, whichever you prefer.
  12. Lay pieces of grilled Halloumi over the top of the salad and enjoy!

Grilled Halloumi Salad finished salad shown in two large serving bowls

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 shown in two serving bowls

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.

Ingredients

Ingredients:

  • 6 cups salad greens
  • 6 mini peppers 
  • 8 oz. diced cooked chicken
  • 4 slices Halloumi Cheese (about 7 oz. Halloumi, more or less to taste)
  • 1 T olive oil, for brushing cheese

Dressing Ingredients:

  • 2 T fresh-squeezed lemon juice
  • 1/4 tsp. Dijon mustard
  • 1/2 tsp minced garlic
  • 1/4 tsp. Greek seasoning (see notes)
  • fresh ground black pepper to taste
  • 3 T olive oil

Instructions

  1. Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.
  2. Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing. Marinating the chicken in the dressing while you prepare greens and grill the cheese gives this salad extra flavor.
  3. Cut off the stem end, pull out the seeds, and then slice the mini peppers into rings.
  4. I bought pre-sliced Halloumi, but cut into slices if needed.
  5.  Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese. (If you're using a gas grill, be sure to spray with non-stick grilling spray or rub grill grates with oil before you heat the grill.)
  6. Lay cheese at an angle to the grill grates and cook 2-3 minutes or until you see grill marks.
  7. Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.
  8. Then brush more olive oil on the top side before you turn the cheese over.
  9. Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.
  10. Let cheese cool while you toss the greens with dressing and then toss in the marinated chicken and sliced mini peppers.
  11. Arrange salad into two (or four) serving bowls.
  12. Cut Halloumi into strips or cubes, whichever you prefer.
  13. Lay pieces of grilled Halloumi over the top of the salads and enjoy!

Notes

Use any type of salad greens you prefer. If you don't have any Greek Seasoning (affiliate link), it contains salt, garlic, lemon, oregano, pepper, and marjoram.

Nutritional information is based on the generous amount of Halloumi we used but you still can make a delicious salad with a lot less Halloumi if that works better for you.

Recipe created by Kalyn.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 776Total Fat: 60gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 165mgSodium: 783mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 46g

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!


Square image of Grilled Halloumi Salad showing salad in two large serving bowls

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halloumi Salad with leafy greens, chicken, and sweet mini peppers is a great dish for low-carb diet plans, including Keto. 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 splurge.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index 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.

Historical Notes for this Recipe:
I first posted the Grilled Halloumi Salad in 2008, and I’ve been making it and enjoying it ever since then. In 2021 I finally took better photos for this recipe and also updated the post with more information about Halloumi and the process for making the salad.

Grilled Halloumi Salad Pinterest Image

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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.
    Catherine

  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.
    Tks
    Jasmine

  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
    Jasmine

  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!