Mediterranean Chicken Salad with Crispy Halloumi Croutons

This Mediterranean chicken salad is one of my favorite ways to turn leftover roasted or baked chicken breasts into something fresh, satisfying, and anything but boring. Instead of feta or bread croutons, it’s topped with crispy air-fried halloumi “croutons” that add salty crunch without the carbs. A simple lemony dressing brings everything together for an easy, protein-packed meal.

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Why You’ll Love This Recipe

• Perfect for leftover chicken: It's a fresh and flavorful way to use up roasted or baked chicken without it feeling like leftovers.
• Crispy halloumi croutons: Air-fried halloumi adds salty crunch without bread, keeping this salad low-carb.
• It's quick & efficient: The halloumi cooks in the air fryer while you prep the salad, so everything comes together fast.
• Great for meal prep: Like this One-Pan Buckwheat & Ground Turkey Skillet, this dish holds up well for lunches and easy make-ahead meals.
• Naturally gluten-free: No swaps or special ingredients needed.

Ingredients

• Chicken: This recipe is ideal for leftover roasted or baked chicken breasts. Using already-cooked chicken keeps the prep minimal.
• Halloumi: When air-fried, it turns golden and crisp on the outside while staying chewy inside. If you don't use an air-fryer, you can also grill the halloumi like in this Grilled Halloumi with Pear and Honey.
• Olives: Kalamata olives add a briny, salty bite that balances the fresh vegetables and complements the halloumi.
• Sundried tomatoes: Like in this Sun-Dried Tomato and Mango Crostini recipe, sundried tomatoes add concentrated tomato flavor, a touch of sweetness, and depth that fresh tomatoes alone can’t provide.
• Red Onion: Thinly sliced red onion adds crunch and a mild sharpness. If you prefer a softer flavor, soak the slices briefly in cold water before adding them to the salad.
• The dressing: A simple lemon-olive oil dressing ties everything together without overpowering the ingredients. It’s so light and fresh.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

• Chicken: Leftover rotisserie chicken, grilled chicken thighs, or even shredded roast chicken all work well here. You can also use leftover turkey, like in this Leftover Turkey Salad (with Gnocchi).
• Halloumi: If halloumi isn’t available, you can use pan-seared paneer or grilled feta slabs (served warm) for a similar salty contrast, but the texture will be slightly different.
• Red Onion: Swap with thinly sliced shallots or green onions for a milder bite. You can also use thinly sliced sweet onion, or leave it out altogether.
• Add avocado: You can also add sliced or cubed avocado (like in my Chickpea Salad With Avocado and Quinoa) just before serving. It pairs nicely with the lemony dressing and crispy halloumi. If meal-prepping, add the avocado right before eating.
• Add other protein: Boost the protein by adding chickpeas, white beans, or lentils (if not low-carb). For a non-chicken option, grilled salmon, this Sweet Chili Salmon, or shrimp work nicely with the Mediterranean flavors.
• Make It Dairy-Free: Omit the halloumi and add crispy roasted potatoes or toasted seeds (pumpkin or sunflower) for texture.

Step-by-Step Instructions

STEP 1: Air fry the halloumi

Preheat the air fryer to 390°F (200°C). Pat the halloumi dry with paper towels, then cut it into cubes. Arrange the halloumi in a single layer and air fry for about 8 minutes, shaking halfway, until golden.

STEP 2: Prepare the veggies

While the halloumi cooks, slice and prepare the vegetables. In a large serving bowl, combine the tomatoes, sun-dried tomatoes, cucumber, olives, red onion, and fresh herbs.

STEP 3: Make the dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, and black pepper until well combined.

STEP 4: Assemble

Scatter the halloumi and chicken over the salad, pour the dressing on top, and gently toss to coat.

Frequently Asked Questions

Serving suggestions

This salad works well on its own, but it also pairs nicely with warm pita, flatbread, some Pickled Red Cabbage, or a light soup like this Turkey Lentil Soup with Cabbage & Bacon or my popular Simple Seafood Soup. You can also serve it with these 2-Ingredient Crispy Air Fryer Bacon Potatoes - the air fryer is already in use for the halloumi, so you might as well take advantage and only wash the basket once!

Other delicious salad recipes

Recipe

Mediterranean Chicken Salad with Crispy Halloumi Croutons

Irina

This Mediterranean chicken salad is one of my favorite ways to turn leftover roasted or baked chicken breasts into something fresh, satisfying, and anything but boring. Instead of feta or bread croutons, it’s topped with crispy air-fried halloumi “croutons” that add salty crunch without the carbs. A simple lemony dressing brings everything together for an easy, protein-packed meal.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch

Cuisine Mediterranean Inspired

Servings 4

Calories 391 kcal

Equipment

• ▢
  Air Fryer
• ▢
  large mixing bowl
• ▢
  Cutting Board
• ▢
  Chef Knife
• ▢
  Small mixing bowl

Ingredients

  

1x2x3x

For the Salad:

• ▢ 7 oz. (200 gm.) Halloumi cubed to the size of a crouton
• ▢ 1 cup cherry tomatoes halved, or 1 regular tomato, diced
• ▢ ¼ cup sun-dried tomatoes thinly sliced
• ▢ 1 English cucumber diced
• ▢ ⅓ cup Kalamata olives pitted and halved, add more to taste
• ▢ ¼ red onion thinly sliced
• ▢ ¼ cup fresh cilantro
• ▢ 2 cups chicken breast cooked and cubed

For the dressing:

• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1½ tablespoons fresh lemon juice
• ▢ ½ teaspoon dried basil or dried oregano
• ▢ 1 small garlic clove minced

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Instructions

• Preheat the air fryer to 390°F (200°C). Pat the halloumi very dry with paper towels and cut it into ¾-inch cubes. Arrange the halloumi in a single layer and air fry for about 8 minutes, shaking halfway, until golden and crispy on the edges. (Optional: During the last 1 minute of air frying, add the chicken to the air fryer basket to gently warm it.
  7 oz. (200 gm.) Halloumi
• While the halloumi cooks, slice and prepare the vegetables. In a large bowl, combine the cherry tomatoes, sun-dried tomatoes, cucumber, olives, red onion, and cilantro.
  1 cup cherry tomatoes, ¼ cup sun-dried tomatoes, 1 English cucumber, ⅓ cup Kalamata olives, ¼ red onion, ¼ cup fresh cilantro
• In a small bowl or jar, whisk together the olive oil, lemon juice, dried basil or oregano, and garlic, until well combined.
  3 tablespoons extra virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon dried basil, 1 small garlic clove
• Remove the halloumi from the air fryer and scatter it over the salad. Add the chicken.
  2 cups chicken breast
• Pour the dressing in the salad and gently toss to coat. Add more salt, to taste, if required.

Notes

• Pat the halloumi very dry before air frying to help it crisp properly.
• Cook the halloumi in a single layer so the cubes get golden and crispy instead of steaming.
• If you prefer the chicken slightly warm, add it to the air fryer during the last 1 minute of cooking to take the chill off without drying it out.
• Allow the halloumi to sit for a minute or two after air frying. This crisps up even more as it cools.

Nutrition

Calories: 391kcalCarbohydrates: 10gProtein: 29gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 48mgSodium: 872mgPotassium: 734mgFiber: 2gSugar: 6gVitamin A: 457IUVitamin C: 17mgCalcium: 535mgIron: 2mg

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