Grilled Halloumi Salad with Rotisserie Chicken, Mini Peppers, and Lemon
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
(Makes 2 salads with extra dressing, recipe created by Kalyn.)
4-5 cups salad greens
6 Bellafina peppers (or chopped bell pepper)
1 cup diced leftover cooked chicken (or more)
4 slices Halloumi, cut 1/2 inch thick
olive oil, for brushing cheese
(This is about twice as much dressing as you need, but it’s good to have in the fridge and I hate making tiny amounts of dressing. Cut it in half if you prefer.)
1/4 cup fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp finely minced garlic (or use garlic puree in a jar)
1/4 tsp. Greek seasoning (optional, Greek seasoning has salt, garlic, lemon, oregano, pepper, and marjoram)
fresh ground black pepper to taste
6 T olive oil
Cut chicken into one inch pieces. Stir together lemon juice, Dijon, garlic, Greek seasoning (if using, and pepper, then whisk in olive oil. Put chicken in a small bowl, stir in about 2 T of the dressing, and let chicken marinate while you prep the rest of the ingredients.
Wash salad greens and dry or spin dry in salad spinner. Cut stem end off mini-peppers, then pull out seeds and slice in 1/4 inch thick slices.
Cut Halloumi into slices that are not quite 1/2 inch thick. Brush each side of cheese with olive oil. Preheat pan or outdoor grill, then grill cheese about 3-4 minutes on each side, or until well browned. (Actual time will depend on how hot your pan or grill is.)
To assemble salad, toss greens with chicken and mini-peppers, adding additional dressing as desired. Arrange salad on two plates, cut each piece of grilled cheese in half lengthwise and lay over salads.