Chicken, Haloumi and Avocado Salad with Lime Dressing

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic(10g)
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  Vegetable Bouillon Cube, Dry(10g)
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  Sweet Chili Sauce, Prepared(60g)
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  Lime Juice, Fresh(30g)
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  salt to season
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  Cheese, Halloumi(51g)
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  Tomato, Cherry
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  Lettuce, Romaine
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  Avocado
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(30g)
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  Brown sugar(8g)
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  salt to season
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  Lime

Instructions

1. 1Mince the fresh garlic and crumble the vegetable bouillon cube. Combine the garlic, bouillon, sweet chili sauce, and half of the lime juice in a bowl, stirring until the bouillon dissolves. Add the chicken breast and coat evenly. Refrigerate for 1–2 hours, or proceed immediately if time is limited.
2. 2Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken breast and cook 6–8 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Transfer to a cutting board and let rest 3–5 minutes, then slice into bite-sized pieces.
3. 3In the same skillet over medium-high heat, add the halloumi slices and cook 1–2 minutes per side until golden brown with light char marks. Transfer to a plate and cut into chunks.
4. 4While the halloumi cooks, whisk together the remaining lime juice, olive oil, brown sugar, and juice from the fresh lime in a small bowl until the sugar dissolves. Set the dressing aside.
5. 5Roughly chop the romaine lettuce and halve the cherry tomatoes. Slice the avocado into thin pieces just before assembly to prevent browning.
6. 6Divide the lettuce evenly among 4 airtight containers. Top each with the sliced chicken, halloumi chunks, cherry tomatoes, and avocado slices, distributing ingredients evenly.
7. 7Drizzle each container with the lime dressing, using approximately one-quarter of the mixture per serving. Seal containers and refrigerate until ready to eat (consume within 3 days; add dressing fresh if storing overnight).