Carb-Conscious Chicken, Haloumi and Cos Salad

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs cos lettuce
• 1pcs Lebanese cucumber
• 180g haloumi
• 300g chicken breast fillet
• 20g slivered almonds
• 2g dried oregano
• 25ml green goddess dressing
• 2pcs eggs (optional)
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   If adding the boiled eggs, bring a small saucepan of water to the boil. Halve the tomato, then thinly slice. Trim the lettuce, then separate the leaves. Peel the cucumber into ribbons with a vegetable peeler. Slice the haloumi. Thinly slice the chicken.
2. Step 2 — Toast almonds
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Meanwhile, cook the almonds in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan.
3. Step 3 — Cook chicken and haloumi
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned and cooked through. Remove from the pan. Heat 2 tsp olive oil in the pan. Scatter ½ tsp oregano over the haloumi, then cook for 2 mins each side or until golden. Remove the haloumi from the pan.
4. Step 4 — Make salad
   Put the tomato, lettuce, cucumber and green goddess dressing in a bowl, season with salt and pepper and toss to combine.
5. Step 5 — Serve up
   Peel and quarter the eggs. Divide the salad, chicken, haloumi and eggs among bowls. Scatter with the almonds and a pinch of oregano*. Enjoy!
6. Step 6 — Did you know?
   Haloumi is a brined, slightly springy cheese originally from Cyprus. Traditionally it was made from a mixture of goat and sheep milk, although these days cow's milk is also used. The haloumi we use is made using vegetable rennet, so it's suitable for vegetarians.

Allergens

Eier, Milch, Almond