Chicken, Haloumi & Wild Rice Citrus Salad
with Creamy Pesto Dressing & Roasted Almonds
Allergens:
Almond
•Milk
•Eggs
•Walnut
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1
Orange
1
Cucumber
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Spinach & Rocket Mix
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)
330 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
½ tbs
honey
Cooking Steps
1
- Peel and thinly slice orange into wedges.
- Thinly slice cucumber into half-moons.
- Roughly chop roasted almonds.
- Pat dry haloumi and cut into 1cm-thick slices.
- Cut chicken thigh into 2cm chunks.
2
- Microwave brown, red & wild rice until steaming, 90 seconds. Transfer to a large bowl and allow to cool slightly.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a paper towel-lined plate.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Remove pan from heat and add the honey and a splash of water, turning to coat.
3
- Once rice has cooled slightly, add spinach & rocket mix, cucumber, orange, a pinch of salt and a drizzle of vinegar and olive oil. Toss until well combined.
4
- Divide wild rice citrus salad between bowls.
- Top with chicken, haloumi and drizzle over creamy pesto dressing.
- Garnish with roasted almonds. Enjoy!
