Chicken, Turkish Bread And Halloumi Salad

• 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

1. 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.
2. Stir-fry pine nuts until lightly browned. Remove from wok and drain on paper towels.
3. Preheat broiler. Toast bread under broiler until golden brown on both sides.
4. Heat 1 tbsp reserved oil in wok over medium-high heat. Cook haloumi, in batches, until browned on both sides.
5. 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.

vegetable antipasto, chicken, nuts, turkish bread, halloumi cheese, baby arugula, hearts, tomatoes, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/36614 (may not work)