Peachy Chipotle Chicken Tortilla and Avocado Rice Salad with Pan Fried Halloumi
This fresh salad is easy to make and packed full of flavor
Foto: Half Baked Harvest
Ingredients
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- juice from 1/2 a lime
- 2 tablespoons honey
- 2 chipotle peppers in adobo, chopped
- 1/4 cup fresh cilantro, chopped
- kosher salt
- 1 1/2 cups cooked brown rice or quinoa
- 1 avocado, lightly mashed
- juice from half a lime
- 8 ounces halloumi cheese, sliced
- 6 cups mixed greens
- 1 bell pepper, thinly sliced
- 1 peach, thinly sliced
- 1 jalapeño, sliced
- 1 -2 cups shredded chicken
- tortilla chips, fresh basil and toasted pumpkin seeds for serving
Steps
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1. To make the vinaigrette. In a glass jar, combine the olive oil, apple cider vinegar, lime juice, honey, chipotle peppers, cilantro, and salt. Shake to combine. 2. To make the rice. In a medium bowl, stir together the rice, avocado, lime juice, and a pinch of salt. 3. Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.4. In a large salad bowl, toss together the greens, bell pepper, peaches, jalapeño, and chicken. Toss lightly with a little of the vinaigrette. Sprinkle the rice over top and add the halloumi. Top with tortilla chips, fresh basil, and pumpkin seeds.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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