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Grilled Chicken Sandwiches

  1. Preheat BBQ to medium-high heat.
  2. Drizzle chicken thighs with olive oil, salt and pepper. Slice halloumi cheese lengthways into 8 pieces. In a small bowl mix together mayonnaise and chopped dill pickle.
  3. Place chicken thighs on preheated grill. Grill chicken thighs, with lid closed, until golden and no longer pink in the middle, about 3-5 minutes per side, or until the internal temperature on a meat thermometer reads 165°F. Remove to a plate. Grill halloumi, about 1 minute per side, until cheese starts to melt and has grill marks. Warm buns on grill.
  4. Divide pickle mayo between warm buns, top with two pieces each of grilled chicken and two pieces of halloumi cheese. Top with additional toppings, like micro greens or shredded lettuce, tomatoes or ketchup.

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SERVE THESE SANDWICHES WITH SUMMER SALADS AND REFRESHING LEMONADE

Sparkling Lemonade

Pair your sandwiches with this refreshing summer lemonade.

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Watermelon and Charred Corn Summer Salad

With its vibrant colours and elegant plating, this salad looks as good as it tastes.

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Avocado-Pineapple Salad

Creamy avocado, juicy pineapple, crunchy walnuts, crisp greens—need we say more?

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FIVE INGREDIENT RECIPES WITH JESSICA MULRONEY