- To make the dressing, mix all the ingrdients together.
- To pan fry the chicken, heat the oil in a frying pan, add the chicken and fry on a medium high heat for 2 minutes each side. Then turn down the heat and fry very gently for a further 4 minutes each side, with a lid on the pan. If the chicken breasts are thinner, fry for just 3 minuters each side on the lower heat. Season well with salt and pepper. Remove from the pan, leave for a few minutes and then slice.
- Cut the halloumi into 1 cm slices and fry, in the same frying pan, on a fairly high heat until golden brown on both sides. Remove from the pan and cut each slice in half.
- Arrange the herb leaves and tomatoes on plates and distribute the chicken and the halloumi between the plates.
- Drizzle the dressing over the top and serve.
