Chicken, Turkish Bread And Halloumi Salad - cooking recipe

Ingredients

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

Preparation

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.