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Farro, Chicken Breast and Halloumi Salad

Farro, Chicken Breast and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Custom recipe
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Packed with chicken, veggies and tasty grains, this salad is a refreshing complement to the satisfying squeak and salty, creamy taste of halloumi cheese. Add in a sweet and savoury fig dressing, and you're set to go with this simple and delicious Mediterranean-inspired dish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


56 g

Red Onion

160 g

Sweet Bell Pepper

½ cup



28 g

Almonds, sliced


2 tbsp

Fig Spread

1 tbsp

Balsamic Vinegar


1 unit

Vegetable Broth Concentrate

113 g

Baby Spinach

7 g


1.5 tsp

Dijon Mustard


2 unit

Chicken Breasts

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1042 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber8 g
Protein74 g
Cholesterol157 mg
Sodium1775 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 14-16 min. Meanwhile, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**When farro is done, drain and set aside.


Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl) . Core, then cut pepper into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)


Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)Pan-fry until golden-brown, 1-3 min per side. Transfer halloumi to the plate with the almonds and set aside.


Add 1 tbsp oil (dbl for 4 ppl), then onions, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.


Meanwhile, whisk together Dijon, vinegar, 1 tbsp fig spread and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.


Thinly slice chicken. Divide farro salad between plates. Top with halloumi and chicken. Sprinkle with remaining almonds. Spoon remaining fig spread over top, if desired.