Grilled Chimichurri Chicken Avocado Salad is another meal in a salad! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl!
One batch Authentic Chimichurri
4skinless chicken thigh fillets, (no bone) or chicken breasts
5cupsRomaine(or cos) lettuce leaves, washed and dried
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.