Chicken, Turkish Bread And Halloumi Salad

1. 1

   Heat 1 tbsp reserved oil in a wok over high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from pan and cover to keep warm.

2. 2

   Stir-fry pine nuts until lightly browned. Remove from wok and drain on paper towels.

3. 3

   Preheat broiler. Toast bread under broiler until golden brown on both sides.

4. 4

   Heat 1 tbsp reserved oil in wok over medium-high heat. Cook haloumi, in batches, until browned on both sides.

5. 5

   Combine vegetable antipasto, chicken, bread and haloumi in a large serving bowl. Add arugula, artichokes, tomatoes, vinegar and remaining oil. Toss to combine. Sprinkle with pine nuts to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.