Crispy Chicken Halloumi Salada
Category
Servings
2
Author:
Kirsten
A crunchy and protein packed salad, that's perfect for spring!
Ingredients
1 chicken breast, sliced in half
1 egg
1 cup gluten free (or regular) bread crumbs
¼ cup parmesan cheese
1 package of halloumi
1 head of lettuce
Sliced cucumber
Cherry tomatoes
Salad dressing of choice
Directions
Slice your chicken breast in half, to create two thin cutlets. Get a large stainless steel pan heating on the stove top with olive oil for frying.
In two large but shallow bowls, create your coating station. In the first bowl, crack your egg and whisk until the yolk is mixed. In your second bowl, add your bread crumbs, paresarm cheese, salt and pepper, mix until well combined. Dip your sliced chicken breast into the egg wash first, then coat with your bread crumbs.
Place your chicken breasts in the pan, be careful to place them facing away from you. Let sit and flip once the first side is golden, about 5 minutes per side.
While your chicken is cooking, wash your vegetables and chop them.
Cut your halloumi into 2cm thick strips. I like to press out as much moisture as I can before placing into the pan. You can then add to a large pan, and let cook until they become golden, only flipping once.
Take your chicken off the heat once cooked to an internal temperature of 165 degrees, and then slice into strips.
Once all of your ingredients are ready, start building your salad! A creamy lemon vinaigrette would work best on this salad, but you can use whatever you have on hand. Hot honey is also great on the chicken and halloumi. Experiment and enjoy!