Grilled Chicken and Halloumi Herb Salad

Active Time: 30 minutes • Total Time: 72 minutes

Yields: 4 servings

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  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
  • 1 Earthbound Farm Organic Herb Salad
  • 3 boneless/skinless chicken breasts, cut into small cubes (about 1¼ inch)
  • 6 oz piece of halloumi, cut into 4 pieces (about 1” x 2” cubes)
  • 2 red bell peppers
  • 2 red onions, halved
  • 3-4 Persian cucumbers, thinly sliced lengthways into ribbons (use a mandoline for best results)
  • 1 lemon, cut in half
  • 30 olives (I used a mix of Kalamata & pitted Halkidiki)
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • ¼ cup lightly salted pistachios (no shells, shells removed)
  • ¼ cup reserved marinade
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ cup olive oil

This zesty and substantial meal salad created by Zimmy’s Nook features our organic Herb Salad Mix for a refreshing and flavorful change of pace. 


For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Grilled Chicken and Halloumi Herb Salad recipe Image1

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high. Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

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While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill, open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad. Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.

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