Halloumi and Avocado Salad with Chicken Thighs
Seared halloumi and creamy avocado pair with juicy chicken thighs and fresh greens.
Ingredients
2 boneless, skin-on chicken thighs (about 6 oz each)
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
1 Tbsp ghee or butter (for searing)
½ avocado, sliced
2 oz halloumi cheese, sliced into ¼-inch slabs
2 cups mixed greens or arugula
¼ cup cucumber, thinly sliced
1 Tbsp red onion, thinly sliced
1 Tbsp olive oil
1 tsp lemon juice
Salt and pepper, to taste
Macronutrients
(Makes 2 servings)
Protein: 30g
Fat: 22g
Carbs: 3g
Preparation
Season chicken with paprika, garlic powder, salt, and pepper. Heat ghee or butter in a skillet over medium-high heat. Cook chicken skin-side down for 6–7 minutes, flip, and cook another 4–5 minutes until cooked through and crispy. Rest, then slice.
In the same pan, sear halloumi slices for 1–2 minutes per side until golden brown. Remove from heat.
On a plate or bowl, layer greens, cucumber, red onion, avocado, sliced chicken, and seared halloumi.
Whisk together olive oil, lemon juice, salt, and pepper. Drizzle over salad.
8 rounds and 5 knee to elbows @ 120kg