Grilled Chimichurri Chicken Avocado Salad is another meal in a salad!
This Chimichurri Chicken Avocado Salad deserves a DRUM ROLL… Using authentic Chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl! After making a batch of this Authentic Chimuchurri with my dad and grilling chicken thighs with it, I KNEW a new salad was coming!
Chimuchurri Sauce
With minimal ingredients in the salad itself, the chimichurri is the star of this recipe. Sliced tomatoes and red onion make for a typical Uruguayan or Argentine salad, and with the addition of avocados, this salad will be your main meal and keep you full until you need it to! WHY has it taken me so long to post something from my own culture? I don’t know. But it’s about time I did, and what better way to start than with this salad!
To make this salad, you are going to check out this latest Authentic Chimichurri post. Then, you’re going to proceed to make it… (obviously, right)?
Chicken
You’re going to use some of it to coat or marinade your chicken thighs (or breasts). We normally don’t marinade our meats with chimichurri, but for this recipe, I went against our chimichurri rules and did it anyway. It’s ALL about FLAVOUR!
How To Cook Chicken For Chimichurri
Fire up your grills or skillets because it’s THE TIME TO DO IT! Baste your chicken in a little extra chimichurri to keep the flavour profile going, and prepare for a mind-blown type situation. You can also use a hot cast iron skillet.
Dressing
DressingUse the remaining untouched chimichurri sauce as a dressing! Chimichurri has never been better! Chimichurri Chicken Avocado Salad for the win!
WATCH US MAKE Grilled Chimichurri Chicken Avocado Salad HERE!
Grilled Chimichurri Chicken Avocado Salad
Ingredients
Authentic Chimichurri
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup parsley finely chopped
- 3-4 cloves garlic chopped or minced
- 2 red chillies small, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
- ¾ teaspoon dried oregano
- 1 teaspoon coarse salt leveled
- ½ teaspoon pepper to taste
Chicken Avocado Salad
- 4 skinless chicken thigh fillets no bone, or chicken breasts
- 1 teaspoon olive oil
- 5 cups Romaine lettuce or cos lettuce leaves, washed and dried
- 3 ripe tomatoes sliced
- ½ red onion sliced
- 2 avocados sliced
- 1 pinch fresh parsley to garnish
Instructions
- Make a batch of Chimichurri using this recipe, in a small bowl or jug.
- Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.
- Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
Once chicken is cooked, set aside and allow to rest. - Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
- Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
Tom K says
This was quite possibly the best salad I have ever had. Simply amazing! We made it as written but doubled the recipe. We used 1.5 tsp of crushed red pepper total and the heat was perfect. Thank you very much.
Dawnn says
Is there no recipe for the chimichurri sauce?
Napagal says
This was delicious! I followed the recipe exactly, except baked in the oven due to bad weather. I’ll be making the chicken for a dinner party next weekend. Thanks for sharing such a fabulous recipe!
Joanne Beltran says
Where Where is the chili Chimchurri recipe ? The salad looks good but you didnt give a recipe forthe Chimichurri
Angela says
This salad was amazing! It tastes as wonderful as it looks! Made it exactly as the recipe is written. I didn’t have a red chili for the chimichurri, so I used crushed red pepper as suggested. Perfect! Will definitely make this again. Fabulous!
Shirley says
Where is the recipe for chimichurri recipe?
Glo says
Will make this week, can’t wait ! I like reading all the comments too! That’s how we learn .☺
Glo says
This looks good will make this week! I also like all the remarks.☺
Lisa says
Karina, what would you serve with this on the side? Sliced bread? Tortilla chips? I’m making this for a dinner party in a week!
Marianne says
This salad was amazing. I grilled my chicken on the grill and used cilantro in place of the parsley in the chimichurri because we really needed to use it up. Other than that, followed everything. My girlfriend who only eats salads with ranch dressing, told me this was her new favorite salad. Thanks for such an awesome recipe. I can’t wait to try more.