Chicken Salad with Haloumi and Olives (Saganaki Salad)

California Olive Committee
  • Yield: 4 servings


2 1/2tablespoons olive oil, divided
2tablespoons lemon juice
2teaspoons honey
3cups arugula leaves
2ounces radicchio leaves, torn
3/4cup California Black Ripe Olives, whole, pitted
2tablespoons all-purpose flour
1/8teaspoon coarsely ground black pepper
4ounces Haloumi cheese, diced into 3/4-inch pieces
1/4cup toasted walnuts, coarsely chopped


  1. In a medium-sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and honey. Mix in arugula, radicchio and olives and toss until evenly coated. Set aside.
  2. Mix flour and pepper in a small bowl. Dredge cheese pieces in flour. Place in a wire mesh strainer and shake to remove excess flour.
  3. Heat remaining olive oil in a medium-sized sauté pan over medium heat. Place cheese in pan and brown for about 1 to 2 minutes, turning occasionally. Remove from pan with a slotted spatula and toss with salad mixture. Top with toasted walnuts and serve immediately.

Recipe courtesy of California Olive Committee