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Chicken, haloumi and stone fruit salad

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Ready in 20 minutes, this salad is the perfect combination of sweet and salty. Chicken and haloumi with juicy stone fruit is the salad you didn't know you needed.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes


  • 500g Coles RSPCA Approved Australian Chicken Tenderloins
  • 2 tbs Thai chilli jam
  • ⅓ cup (80ml) avocado oil or olive oil
  • 180g haloumi, thinly sliced
  • 1 bunch asparagus, woody ends trimmed
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 1 red onion, thinly sliced
  • 6 yellow nectarines, stoned, cut into wedges
  • 2 Ruby Red grapefruit, peeled, sliced
  • ¼ cup (60ml) Ruby Red grapefruit juice
  • 1 tbs Dijon mustard
  • Chopped chives, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on high. Place the chicken, chilli jam and half the oil in a medium bowl. Stir to combine. Cook the chicken for 2 mins each side or until lightly charred and cooked through. Transfer to a plate.
  2. Step 2

    Cook the haloumi on the grill for 1 min each side or until golden brown. Transfer to a separate plate. Cook the asparagus on the grill for 1 min or until just tender. Add to the haloumi on the plate. Season.
  3. Step 3

    Arrange spinach and rocket, onion, nectarine, grapefruit, chicken, haloumi and asparagus on a large serving platter.
  4. Step 4

    Whisk grapefruit juice, mustard and remaining oil in a small jug. Drizzle over the salad. Season. Sprinkle with chives.