I always enjoy a salad when it’s served right in front of me, ready for consumption. But to be honest, I don’t get excited when I think about making them. Maybe after a few days on the road or a week of travel but on a regular weekday evening, salads usually aren’t calling my name. That is… until I am eating it. I am once again reminded that I like greens, I like vegetables, and salads by no means have to be sparse or flavorless. In fact, they can be filled with so many goodies, they can be more calories than a burger sometimes! So why is it so hard to motivate to make? 

Well my solution to this ‘very minor’ problem is to put a salad on the menu once a week. I hate going to the grocery store every day so I am one of those people who write out the week’s menu and write a grocery list to load up for the week and never go back. The menus usually consist of 1 salad dish, 1 crockpot dish, 1 asian dish, 1 tex-mex dish, and 1 random new thing to try. Lucky Nick! It’s never boring in our house. But the salad dish is the real kicker, I think about it a lot so that I don’t revert back to my favorite tried and true Caesar or Fall Harvest salad every single time. 

This is one of those salads. I come back to it when I am yearning for something a bit different, knowing I will be so pleased when I am sitting down to a big bowl of it for dinner (or lunch). Filled with hot honey-drizzled halloumi (I mean – warm cheese – cmon!), chicken, crispy artichokes, beans, and crunchy celery… it hits all the right notes with flavor and texture. 

It makes a lot so it’s perfect for leftovers or lunches. No need to muster up inspiration over and over again, just make this one and you’ll be set for the week!

INGREDIENTS

1lb. chicken breast

½ cup halloumi

3 cans artichoke halves

6 stalks celery

6 cups brussel sprouts

2 cans cannelli beans

1 cup parsley

½ cup shaved parmesan

Drizzle of hot honey

For the dressing – 

1 lemon

1 shallot

4 cloves garlic

½ cup olive oil

¼ cup dijon

Salt & pepper

Serving Size: 6

INSTRUCTIONS

• Drain the can of artichokes and pat dry. Toss with a little bit of olive oil, salt and pepper. 
• Air fry at 400F for 15 minutes.
• Meanwhile, roughly chop celery, brussel sprouts (or buy pre-shaven), and parsley. Set aside in a large salad bowl.
• Thinly slice the shallots and garlic. 
• Whisk together with juice of 1 lemon, olive oil, dijon, salt and pepper to make the dressing.
• Gently mix celery, brussels, beans, parsley, and parmesan with the dressing. 
• Set the salad aside and dice chicken breast. 
• Toss with a little bit of olive oil, salt and pepper. Then pan sear in a large pan until golden and cooked through. Add to your salad.
• Lastly, dice halloumi into small squares. Place in an even layer on a small pan and pan sear on medium until crisp on 2 sides – approx. 2-3 minutes each side. Drizzle hot honey on top of the cooked cheese. Add to your salad.
• Gently stir together all salad ingredients, including artichokes. Enjoy!

*If you don’t have an air fryer, you can bake the artichokes on a parchment paper-lined baking sheet at 450F for 20 minutes, then crisp up by flipping the halves over and broiling for 3-4 minutes.