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Peachy Chipotle Chicken Tortilla and Avocado Rice Salad with Pan Fried Halloumi | halfbakedharvest.com @hbharvest
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4.69 from 32 votes

Peachy Chipotle Chicken Tortilla and Avocado Rice Salad with Pan Fried Halloumi

This fresh salad is easy to make and packed full of flavor
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 586kcal


Chipotle Honey Vinaigrette


  • 1 1/2 cups cooked brown rice or quinoa
  • 1 avocado, lightly mashed
  • juice from half a lime
  • 8 ounces halloumi cheese, sliced
  • 6 cups mixed greens
  • 1 bell pepper, thinly sliced
  • 1 peach, thinly sliced
  • 1 jalapeño, sliced
  • 1-2 cups shredded chicken
  • tortilla chips, fresh basil and toasted pumpkin seeds for serving


  • 1. To make the vinaigrette. In a glass jar, combine the olive oil, apple cider vinegar, lime juice, honey, chipotle peppers, cilantro, and salt. Shake to combine. 
    2. To make the rice. In a medium bowl, stir together the rice, avocado, lime juice, and a pinch of salt. 
    3. Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.
    4. In a large salad bowl, toss together the greens, bell pepper, peaches, jalapeño, and chicken. Toss lightly with a little of the vinaigrette. Sprinkle the rice over top and add the halloumi. Top with tortilla chips, fresh basil, and pumpkin seeds. 


Calories: 586kcal | Carbohydrates: 39g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 27mg | Sodium: 934mg | Potassium: 645mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2040IU | Vitamin C: 67.7mg | Calcium: 592mg | Iron: 1.6mg