Grapefruit and Sizzled Halloumi Salad with Grilled Do Good Chicken and Chili Oil

In this hearty salad, fresh chili oil imparts the perfect amount of heat and flavor to crispy, salty grilled halloumi cheese and boneless, skinless Do Good Chicken Breasts. Tart grapefruit wedges give the palate a delightful surprise, while a bed of fresh greens tie it all together to remind us of bright summer days to come. Bliss in a bite. 

1. Preheat oven to 375F and drizzle the chicken breasts with olive oil and season evenly with salt and pepper.
2. Add chicken breasts to a baking sheet and bake for 30 minutes, flipping halfway through.
3. Make the chili oil. Place the oil in a tall saucepan and heat to 360F. To a large heatproof bowl, add the dried onion, dried garlic, and both types of chili flakes. Then add sugar, salt, cinnamon stick, and
   soy sauce. Carefully pour the hot oil over the dried ingredients. The oil will bubble and scald so be extra careful. Stir the ingredients together with the hot oil until you are able to see the dried chili
   flakes. Once the oil cools, the chili flakes will settle at the bottom and you will get a layer of oil on top.
4. Next, prepare your grapefruit. Trim both ends of the citrus. Using your knife, follow the contours of each piece of fruit, cutting away the peel and the pith leaving only the flesh of the grapefruit. Tear
   the citrus into segments discarding the membrane that holds them all together. It doesn’t have to be perfect – we love varying texture!
5. Once the chicken is cooked through, thinly slice.
6. On a large serving platter, layer on your greens, grapefruit, and sliced chicken. Now let’s crisp up that halloumi!
7. In a non-stick skillet over medium heat, add your sliced halloumi cheese and crisp up for 3-4 minutes on each side. The result is melty and crispy – absolutely mouth watering. Layer your halloumi onto your salad and drizzle on your chili oil.
8. Enjoy right away!