16 APRIL 2026 — AROUND THE TABLE
Greek Halloumi & Chicken Salad
his Halloumi & Chicken Salad is the kind of meal that feels especially right this time of year—bright, colorful, and easy to pull together. Crisp vegetables, tender marinated chicken, and golden seared halloumi come together with a simple Mediterranean vinaigrette for a salad that’s equal parts fresh and satisfying. It’s a dish that feels effortless, but still a little elevated.
The chicken marinates briefly in olive oil, vinegar, garlic, and herbs, while the vegetables are lightly salted to keep everything crisp and balanced. Halloumi is seared until golden, then layered in with the chopped vegetables and sliced chicken, all tossed in that same bright dressing. It comes together in under an hour and is perfect for an easy lunch or dinner you’ll want to make again and again.
Ingredients
- MEDITERRANEAN VINAIGRETTE & MARINADE
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/2 cup fresh oregano leaves, loosely packed
- 1/2 cup fresh mint leaves, loosely packed
- 1 garlic clove
- 4 teaspoons kosher salt
- CHICKEN & HALLOUMI SALAD
- About 2 pounds chicken breast, boneless and skinless
- 2 bell peppers, any color
- 1 pound on-the-vine tomatoes
- 1 English cucumber
- 1/2 red onion
- 2 teaspoons kosher salt
- 8 ounces halloumi
- 1 tablespoon extra-virgin olive oil
Method
Step 01
In a small bowl whisk together the oil and vinegar. Finely mince the oregano, mint, and garlic, then whisk into the vinaigrette. Transfer 1/3 cup of the vinaigrette to a bowl or plastic bag, then add the salt to create a marinade. Set aside the remaining vinaigrette for later.
Step 02
Butterfly the chicken breasts, then add them to the marinade and let sit at room temperature for 30 minutes.
Step 03
While the chicken marinates, dice the peppers, tomatoes, cucumber, and onion. Use a colander to rinse the diced onion under cold water. Transfer all of the diced vegetables to the colander with the onion and place over a large bowl. Toss the veggies with the salt and set aside to drain off any excess liquid.
Step 04
Dice the halloumi into ½-inch pieces and preheat a skillet over medium heat. Add the oil and the halloumi. Let the halloumi sear for about 3 minutes, then toss and sear for another 3 minutes. Once at least 2 sides of the halloumi are browned, remove them from the pan.
Step 05
To the same pan, add the marinated chicken. Cover the pan and sear for 5 minutes, then flip the chicken and sear, uncovered, for another 5 minutes. Continue flipping the chicken every 5 minutes, covering while it cooks, until the internal temperature reaches 165 degrees. Remove the chicken from the pan and let it rest.
Step 06
Transfer the drained vegetables and seared halloumi to a large bowl and toss with the remaining vinaigrette. Slice or chop the chicken, add it to the salad, and serve.
