Grilled chicken Salad​

Yumna Jawad
Grilled chicken salad​ is a simple and delicious Mediterranean appetizer that's ready in minutes. Cook on an indoor or outdoor grill and serve with a fresh salad.
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Appetizer
Cuisine Cypriot
Servings 4 people
Calories 210 kcal


  • 8 ounces halloumi
  • 1 tbsp olive oil plus more for serving
  • Sliced tomatoes for serving
  • Sliced cucumbers for serving
  • Fresh mint for serving
  • Zaatar for serving


  • Drain the halloumi and slice in wide thin pieces, about 8 slices. Pat the slices very dry with paper towels.
  • Heat the olive oil in a grill pan or heavy skillet over medium heat. Add the sliced halloumi and cook undisturbed until the bottoms are well-browned, about 3-4 minutes.
  • Use a spatula or tongs to flip the halloumi slices and cook on the other side until browned, about 2-3 more minutes.
  • Plate the grilled halloumi with sliced tomatoes, sliced cucumbers, fresh mint, zaatar and a drizzle of olive oil, if desired.


Storage: It's best to enjoy the halloumi straight away. You can keep it in an airtight container in the fridge for up to 3 days, but will start to dry out and become hard.
Equipment: For indoor grilling, I love using the Anolon nonstick griddle/pan (affiliate link). It creates crisp texture with beautiful grill marks.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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Anita is an Indian Chef, Cookery teacher & food blogger. Her mission is to simple educate and share just how simple, healthy and tasty Indian cooking can be. She is often seen at food festivals and cookery schools demonstrating her passion for cooking to make it fun and interesting, sharing her food stories.

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