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top view of chicken and halloumi salad on blue background with yellow cloth. Cherry tomatoes, jar of dressing, pine nuts spilling out of jar, forks and another bowl of salad to the sides.
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Chicken and Halloumi Salad with Creamy Mango Dressing

This easy chicken and halloumi salad with a creamy mango salad dressing is the perfect summer lunch or light tea. It’s tasty, refreshing, and fruity, delicious after a busy day in the sun.
Course Dinner, lunch
Cuisine British
Keyword chicken recipes, easy halloumi recipes, mango salad dressing, salad recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 640kcal
Author Donna

Ingredients

For the Chicken and Halloumi Salad:

  • 1 Bag Mixed Lettuce Leaves I use a crispy mix
  • 16 Cherry Tomatoes Chopped into 1/4s
  • 16 Slices Cucumber Chopped into 1/4s
  • 500 g Mini Chicken Breast Fillets
  • 220 g Halloumi Cheese Sliced into fingers
  • 4 Tablespoons Pine Nuts
  • Pinch Salt and pepper
  • Cooking Spray or oil

For the Mango Dressing:

  • ½ Large Mango Discard the skin and stone and chop into cubes
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Honey
  • Pinch salt

Instructions

  • To make the dressing place all of the ingredients in a jug and whizz with a stick blender, or use a food processor, until smooth.
  • If the mixture is very thick, stir through some water, a tablespoon or 2 at a time, until it reaches a thick but drizzlable consistency.
  • Set to one side.
  • Mist a large frying pan with cooking spray over medium heat.
  • Add the mini fillets and cook for 15 minutes, turning regularly until cooked through.
  • Prepare 4 bowls of salad with lettuce, cucumber, and tomato.
  • Preheat the oven to 120 degrees C.
  • Place the cooked chicken on a baking tray and place it in the oven to keep warm.
  • Spread the pine nuts on a baking tray, and add to the oven for the last few minutes, when the halloumi is nearly cooked, to lightly toast.
  • Add more cooking spray to the pan if needed, and fry the halloumi for a few minutes on each side, until golden brown.
  • Top your salad with chicken and halloumi and sprinkle on toasted pine nuts.
  • Give your salad dressing a good stir before drizzling on top.

Notes

  • If there’s any dressing left, keep it in the fridge in a lidded tub or bottle for up to a week. Shake or stir well before using again.
  • Add extras to your salad if desired.
  • I cut my uncooked halloumi into 8 large fingers, then when it’s cooked, I cut it in half again. You can cook in bigger, or smaller slices if you find that easier.