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It’s a good idea to start by making your vinaigrette, so add all vinaigrette ingredients to a bowl and mix together well and set aside.
Then, heat a non-stick pan and add a few sprays of cooking spray followed by your chicken. Fry until no longer pink and add your pesto. Stir in your pesto and fry for another few mins before setting aside.
Heat a griddle to a high heat and add your halloumi strips. Leave to grill for 3-4 mins before flipping and cooking for another 3-4 mins.
Mix together baby leaf salad, cucumber and cherry tomatoes in a large bowl and then add your vinaigrette.
To serve, transfer 1/4 of your mixed salad to a bowl, followed by pesto chicken, halloumi, pine nuts and a tiny bit extra pesto if you wish.
Nutritional Info
Cals – 443
Carbs – 3.8g
Protein – 36g
Fat – 31g
Ingredients
Serves Serves 4
For The Chicken, Pesto and Halloumi Salad
- 400g of chicken Breast - cut into strips
- Low calorie cooking spray (olive oil or coconut oil)
- 2 tbsp of pesto
- 200g block of halloumi - sliced into thin strips and then sliced again
For The Vinaigrette
- 4 tbsp of extra virgin olive oil
- Tbsp of red wine vinegar
- Tsp of wholegrain mustard
- Clove of garlic - crushed
- Tsp of honey
To Serve
- 2 packs of mixed leaf salad
- 1 cucumber - chopped
- Pack of cherry tomatoes - cut in half
- A handful of pine nuts
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