![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsG_GTUUGpWXcev2nKPhI7Kr1wilamyiUxH0aGtNXIJsJX_ZzlciOyiDIVkvBylxP0_ur-WtvPv-yv5iXS5g-OLQ4QdFKdIFWisGqTH7CjyH7rxiCduoc0LjPnKH5N18bbLVNuGdKS23j/s400/How-to+Surprise+Party+Blog+Graphic%25282%2529.png)
This Chicken Halloumi Salad is an easy and delicious way to fire up your grill. It's gluten-free, low-carb and keto-friendly.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon crushed red pepper
- 14 ounces boneless chicken
- 4 ounces Halloumi sliced or Feta Cheese (do not grill the feta)
For Salad
- 5 ounces baby arugula
- 1/2 cup grape tomatoes sliced
- 1/4 cup balsamic vinegar dressing more or less to taste
Instructions
- In a small bowl, whisk together olive oil, parsley, and crushed red pepper.
- Place cheese in a shallow dish and cover with 3 tablespoons of marinade. Place the chicken in a separate dish and pour the remaining marinade over it.
- Marinade for at least 30 minutes or over night.
- Heat a grill or grill pan over medium high heat.
- Grill chicken for 4 to 5 minutes per side, until the center, is no longer pink. Remove from heat and tent with foil.
- Add cheese slices to the grill and cook for 2 minutes per side.
- In a large bowl, toss together arugula, tomatoes, and balsamic vinegar dressing.
- Divide salad between plates. Top with chicken and cheese slices and serve warm.
This article adapted from this site
0 Komentar