Grilled Chicken Salad

Grilled Chicken, Peach and Halloumi Salad

We love how the rich, charred flavour of grilled food pairs with the freshness of salad greens. As an added benefit, grilling brings out a new level of flavour from the peaches, and softens the delicious halloumi cheese. At the heart of the salad is the moist, tender chicken with its lively, slightly sweet marinade. It’s a light meal that tastes like summer on a plate!

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Chef’s Tips:

Chicken breasts can be placed in the marinade and refrigerated up to 24 hours before grilling.


For the Chicken:

  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) lime juice
  • 1 clove of garlic, finely minced
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) ground pepper
  • 1 lb (454 g) Sargent Farms Boneless Skinless Chicken Breasts

For the Salad:

  • 1 (250 g) block halloumi cheese, sliced into ½-inch (1.5 cm) strips
  • 4 peaches, halved and pitted
  • 8 cups (227 g) mixed greens
  • ¼ cup (60 ml) finely sliced red onion

For the Dressing:

  • ½ cup (125 ml) olive oil
  • 2 tbsp (30 ml) freshly squeezed lime juice
  • 2 tbsp (30 ml) honey
  • 2 tbsp (4 g) chopped fresh mint
  • ½ tsp (3 g) salt


  1. Preheat grill to medium-high heat.
  2. Place olive oil, lime juice, honey, garlic, salt and pepper in a medium bowl and whisk to combine. Add Sargent Farms Boneless Skinless Chicken Breasts to bowl; toss to coat. Let sit for 15 minutes, flipping chicken occasionally to evenly coat in marinade.
  3. Clean and grease preheated grill well.
  4. Remove chicken from marinade and pat dry. Place on preheated grill and cook for 10 to 12 minutes per side, or until chicken reaches an internal temperature of 165°F. Remove from grill, cover with foil and set aside until needed.

For the Salad:

  1. Reduce grill heat to medium and grease well.
  2. Place sliced halloumi and halved peaches on grill. Grill for 2 to 3 minutes per side or until charred. Transfer to a cutting board and let cool slightly. Chop halloumi into chunks and slice peach halves into thirds.
  3. Divide arugula between 4 plates, top with grilled halloumi, peaches, and sliced red onion. Slice chicken against the grain and divide evenly between plates.

For the Dressing:

  1. Place all dressing ingredients in a blender and blend until smooth. Drizzle desired amount over salad and serve.
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