Greek Chicken Pasta Salad with Whipped Halloumi Foam 🧀✨🍗🍝
Ingredients:
• For the Grilled Greek Chicken:
• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• For the Pasta Salad:
• 8 oz cavatappi pasta (or any pasta of your choice)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped (for garnish)
• For the Whipped Halloumi Foam:
• 200g (7 oz) Halloumi cheese, cubed
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Pinch of salt
• For the Lemon-Mint Vinaigrette:
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tbsp fresh mint, finely chopped
• Salt and pepper, to taste
Instructions:
1. Marinate and Grill the Chicken:
• In a bowl, mix olive oil, lemon juice, oregano, minced garlic, salt, and pepper to create the marinade.
• Coat the chicken thighs with the marinade and let them sit for at least 20 minutes (or up to 2 hours in the fridge).
• Preheat your grill to medium-high heat and grill the chicken for 5-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 74°C).
• Once cooked, remove from the grill and let the chicken rest before slicing it into thin strips.
2. Cook the Pasta:
• Cook the cavatappi pasta according to package instructions. Drain and rinse with cold water to cool the pasta. Set aside.
3. Make the Whipped Halloumi Foam:
• In a small saucepan, add the cubed Halloumi cheese and heavy cream. Heat over low heat, stirring occasionally, until the Halloumi softens and the cream begins to simmer.
• Transfer the mixture to a blender or immersion blender and blend until smooth and frothy. If it’s too thick, add a little more cream or water to achieve a whipped consistency. Season with a pinch of salt. Set aside.
4. Prepare the Lemon-Mint Vinaigrette:
• In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, chopped mint, salt, and pepper.
5. Assemble the Pasta Salad:
• In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red onion, and parsley. Toss to combine.
• Drizzle with the lemon-mint vinaigrette and toss to coat.
6. Serve:
• Plate the pasta salad and top with the grilled chicken strips.
• Spoon the whipped halloumi foam on top of the salad for a creamy and indulgent touch.
• Garnish with additional fresh parsley or mint, and serve immediately.
Servings: 4
Calories: Approx. 450-550 per serving (depending on portion sizes and toppings)
This Greek Chicken Pasta Salad with Whipped Halloumi Foam is a delightful mix of textures and flavors, from the crispy chicken and creamy foam to the refreshing veggies and tangy vinaigrette. A perfect dish for a special occasion or an indulgent dinner! 🧀✨🍗🍝
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