Chicken, Blood Orange, Pomegranate & Haloumi Salad
Looking for a salad that’s anything but boring? This vibrant Chicken, Pomegranate & Haloumi Salad is a flavour-packed celebration of colour, texture, and fresh ingredients. Juicy grilled chicken, golden haloumi, and bursts of sweet pomegranate are brought together with a drizzle of rich olive oil and a hint of zesty dressing, perfect for a light lunch or a crowd-pleasing side. It’s simple to prepare but guaranteed to impress.
Ingredients
- 200g haloumi, sliced
- RG Signature Olive Oil, plus extra for brushing
- 1 chicken breast, lightly olive oiled and seasoned with salt and pepper
- 2 tbsp Rich Glen Bush Tucker Dukkah, plus extra to sprinkle
- 200g Cooked mixed greens, I like barley, black rice or quinoa
- 2 cups chopped celery
- Baby salad leaves
- 1 avocado diced
- 2 pomegranates (seeds)
- 1 orange, segmented
- Rich Glen Blood Orange Fig Dressing
Directions
- In a non-stick frying pan cook the sliced chicken fillet, remove from pan and set aside. Add a little more olive oil and slightly brown the haloumi.
- In a large serving bowl, toss the mixed grains, celery, salad leaves and orange slices. Gently toss through the halloumi, chicken and a handful of dukkah, ½ the pomegranate seeds and the avocado.\
- Pour a lashing of RG Blood Orange Fig dressing over the salad and finish with pomegranates, orange segments and dukkah.
