Directions
Whisk all chicken marinade ingredients together in a bowl until combined. Add chicken and set aside for 1-2 hours in the refrigerator (or over night for extra flavour). Alternatively, cook without marinading.
In a large frying pan/skillet, fry the marinaded chicken until browned and cooked through. Set aside and keep warm. In a separate smaller pan, fry the haloumi cheese until golden on both sides (about 1 - 2 minutes each side). While cheese is cooking, combine salad dressing ingredients in a small bowl or jug until combined. Serve chicken and Haloumi over prepared salad leaves, tomatoes and avocado slices, and drizzle with the salad dressing.
Ingredients
Chicken Marinade
1lbs chicken breast or chicken tenderloins, sliced
2 cloves garlic, minced (or 2 teaspoons minced garlic)
2 teaspoons vegetable stock powder
4 tablespoons sweet chilli sauce
2 tablespoons freshly squeezed lime juice
salt to season
Salad:
2oz packet organic Haloumi cheese (salt reduced), cut into strips
1 punnet grape or cherry tomatoes, halved
2 bunches baby cos salad, washed and shredded
1 avocado, sliced
Salt to season
Dressing:
2 tablespoons garlic olive oil
2 tablespoons lime juice
½ tablespoon brown sugar
salt to season
Lime wedges (to serve)