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Categories:
vegetable antipasto chicken nuts Turkish bread halloumi cheese baby arugula hearts tomatoes balsamic vinegar
Viewed: 16 - Published at: 2 years agoIngredients
- 10.5 oz mixed vegetable antipasto, drained, 1/3 cup oil reserved, vegetables chopped finely
- 18 oz chicken tenderloins, chopped coarsely
- 2 tbsp pine nuts
- 1/2 loaf Turkish bread, cut into 1/3 inch slices
- 9 oz halloumi cheese, cut into 16 slices
- 7 oz baby arugula
- 6 oz marinated artichoke hearts, drained, quartered
- 9 oz cherry tomatoes
- 1/4 cup balsamic vinegar
Method
- Heat 1 tbsp reserved oil in a wok over high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from pan and cover to keep warm.
- Stir-fry pine nuts until lightly browned. Remove from wok and drain on paper towels.
- Preheat broiler. Toast bread under broiler until golden brown on both sides.
- Heat 1 tbsp reserved oil in wok over medium-high heat. Cook haloumi, in batches, until browned on both sides.
- Combine vegetable antipasto, chicken, bread and haloumi in a large serving bowl. Add arugula, artichokes, tomatoes, vinegar and remaining oil. Toss to combine. Sprinkle with pine nuts to serve.
