Greek Chicken Salad with Halloumi and Pomegranate

Name: Greek Chicken Salad with Halloumi and Pomegranate
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry with paper towels; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil, divided; 3 tbsp (45 ml) pomegranate molasses or pomegranate juice; 1½ tbsp (23 ml) red wine vinegar; 1 small (20 g) shallot, minced, minced fine; ½ tsp (3 g) Dijon mustard; ½ tsp (3 g) honey; 3 tbsp (45 ml) extra-virgin olive oil; 10 oz (280 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 5 cups (150 g) baby arugula, lightly packed; ¾ cup (130 g) pomegranate seeds (arils); 1 medium (200 g) Persian cucumber or small English cucumber, halved lengthwise and sliced at an angle into ¼-inch (6 mm) pieces; ½ cup (75 g) kalamata olives, pitted, halved; 2 tbsp (8 g) fresh mint leaves, torn or coarsely chopped; ⅓ cup (75 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A warm and cool composed salad featuring pan-seared halloumi and grilled chicken breast over peppery arugula, finished with sweet pomegranate seeds and a tangy pomegranate-red wine vinaigrette. The warm cheese and chicken contrast beautifully with cool greens and tart dressing for a light, elegant main course.

Prep: 25 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 4 salads

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Ingredients

4 servings

1½ lbs (680 g) boneless, skinless chicken breasts, patted dry with paper towels
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil, divided
For the pomegranate vinaigrette
3 tbsp (45 ml) pomegranate molasses or pomegranate juice
1½ tbsp (23 ml) red wine vinegar
1 small (20 g) shallot, minced, minced fine
½ tsp (3 g) Dijon mustard
½ tsp (3 g) honey
3 tbsp (45 ml) extra-virgin olive oil
10 oz (280 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices
5 cups (150 g) baby arugula, lightly packed
¾ cup (130 g) pomegranate seeds (arils)
1 medium (200 g) Persian cucumber or small English cucumber, halved lengthwise and sliced at an angle into ¼-inch (6 mm) pieces
½ cup (75 g) kalamata olives, pitted, halved
2 tbsp (8 g) fresh mint leaves, torn or coarsely chopped
⅓ cup (75 g) crumbled feta cheese (optional)

Equipment (6)

Large cast-iron skillet or heavy stainless-steel skillet (12 inches / 30 cm)
Medium bowl for vinaigrette
Whisk
Cutting board and sharp knife
Spoon for pomegranate seeds (optional but helpful)
Large serving platter or 4 individual plates

Steps

Before you start

Pat chicken breasts dry to ensure even browning and crisping
Have all ingredients prepped and at hand before you begin cooking
If pomegranate is not in season, use pomegranate molasses or juice for the vinaigrette
Preheat a cast-iron or heavy skillet over medium-high heat while you prep

1
Make the vinaigrette
- In a medium bowl, whisk together pomegranate molasses, red wine vinegar, minced shallot, Dijon mustard, and honey.
- Let the shallot soften for 2 minutes.
- Slowly whisk in the 3 tablespoons of olive oil until emulsified.
- Season with a pinch of salt and pepper to taste.
- Set aside.
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Ready when: Shallot is slightly translucent and oil is fully incorporated
Tip: Whisk the oil in slowly to emulsify the dressing; if you pour too fast, it will break and separate.
2
Season and sear chickenOven 165°F / 75°C
- Pat the chicken breasts dry with paper towels.
- Season both sides evenly with kosher salt and black pepper.
- Heat 1 tablespoon of olive oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers (about 2 minutes).
- Carefully place the chicken in the pan; do not move it for 6–7 minutes to develop a golden crust.
- Flip and cook the other side for 5–6 minutes until the internal temperature reaches 165°F (74°C).
- Transfer to a cutting board.
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Ready when: Golden-brown crust on first side, then internal temperature reaches 165°F (74°C) on a meat thermometer
Tip: Resist moving the chicken as it cooks; this disrupts the crust. The less you disturb it, the better the color.
3
Rest and slice chicken
- Let the chicken rest on the cutting board for 5 minutes.
- This allows the juices to redistribute, keeping the meat moist when you cut it.
- Slice each breast against the grain into ½-inch (12 mm) thick strips.
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Ready when: Chicken is warm to the touch but no longer hot
Tip: Slicing against the grain makes each bite more tender; look for the lines running through the meat and cut perpendicular to them.
4
Sear halloumi cheese
- Return the same skillet to medium-high heat (no need to clean it; the browned bits add flavor).
- Once very hot, add the halloumi slices in a single layer.
- Sear for 1–2 minutes per side until golden-brown and slightly softened, but not melted.
- The edges should be crispy and caramelized.
- Transfer to a plate and keep warm.
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Ready when: Golden-brown crust on both sides, cheese is soft but holds its shape
Tip: Do not flip the halloumi until it has a firm golden crust; it will release from the pan when it's ready. High heat is essential so the cheese browns without becoming a puddle.
5
Assemble the salads
- Divide the baby arugula evenly among 4 plates or a large platter.
- Arrange the cucumber slices and kalamata olives over the greens.
- Top with the warm sliced chicken and warm halloumi slices.
- Scatter pomegranate seeds and fresh mint over everything.
- If using feta, sprinkle it now.
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Ready when: All components are arranged and visible on the plate
Tip: Arrange the warm components on top of the cool greens just before serving so the heat slightly wilts the arugula and the cold greens cool the cheese and chicken to a pleasant warmth.
6
Dress and serve
- Drizzle the pomegranate vinaigrette evenly over each salad, starting with 2–3 tablespoons per serving and adding more to taste.
- Toss gently to coat, or serve the dressing on the side if your guests prefer.
- Serve immediately while the chicken and halloumi are still warm.
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Ready when: Dressing is distributed and glistening on all components
Tip: If tossing at the table, do it gently to avoid breaking the halloumi slices and scattering the pomegranate seeds.

Good to know

Tips

The contrast between warm and cool is essential: sear the halloumi and chicken just before assembling so they retain their heat while the arugula stays crisp and cool.
Pat the chicken breasts to an even thickness (about ¾ inch / 2 cm) before cooking so they cook through at the same rate and don't dry out.
Pomegranate molasses (found in Middle Eastern or specialty markets) is thicker and more intensely flavored than juice; a little goes a long way, so taste and adjust the dressing to your preference.
If you don't have a heavy skillet, a nonstick pan works well for the chicken and halloumi, but avoid cooking the cheese in cast iron if it has a light seasoning, as the acidity in the vinaigrette may strip it.

Make ahead

Prepare the vinaigrette up to 4 hours ahead and store it in an airtight container at room temperature. You can also slice the cucumber and halve the olives up to 2 hours ahead and refrigerate. Cook the chicken and halloumi no more than 30 minutes before serving for best results; serving them warm is essential to the dish.

Storage & reheating

Best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the salad will be less appealing as the cheese and chicken cool and the greens wilt. The vinaigrette can be stored separately for up to 1 week in the refrigerator. Do not freeze.

Substitutions

pomegranate molasses or pomegranate juice → pomegranate juice or 2 tablespoons of pomegranate juice plus 1 tablespoon of balsamic vinegar. Pomegranate molasses offers a deeper, more concentrated tang; if unavailable, use juice for a lighter, sweeter dressing.
halloumi cheese → feta cheese chunks or thick slices of kefalograviera. Halloumi's high melting point and chewy texture make it ideal for searing, but crumbled feta can work if you prefer a crumbly cheese; skip the searing step and add it fresh.
baby arugula, lightly packed → mixed baby greens, spinach, or watercress. Arugula's peppery bite complements the tangy dressing, but any tender green can replace it; choose something with character to stand up to the bold flavors.
pomegranate seeds (arils) → pomegranate juice drizzled into the dressing, or dried cranberries or currants for texture. Fresh pomegranate arils add sweetness and visual pop; if out of season, increase the pomegranate vinegar in the dressing or use a tart dried fruit.