Carb Smart Halloumi, Chicken Breasts and Clementine Salad

• Meanwhile, peel clementines, then separate into sections.
• Thinly slice half the chives (use all for 4 ppl).
• Strip half the mint (use all for 4 ppl) from stems, then roughly chop.
• Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. 
• Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.

• Reheat the same pan (from step 1) over medium. 
• When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) 
• Cook until golden-brown, 2-3 min per side. 
• Remove from heat.

• Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
• When halloumi is done, add croutons, spring mix, clementines and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

• Divide salad between plates. Top with halloumi.
• Thinly slice chicken.
• Drizzle remaining vinaigrette over top.
• Sprinkle with toasted almonds.
• Top with chicken.

If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**