Grilled Chimichurri Chicken Avocado Salad
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!
Servings: 4 people
Ingredients
Authentic Chimichurri
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 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
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt leveled
- 1/2 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.
Notes
Check out our original Chimichurri recipe!
Nutrition
Calories: 593kcal | Carbohydrates: 19g | Protein: 26g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 707mg | Potassium: 1.284mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6.935IU | Vitamin C: 69mg | Calcium: 80mg | Iron: 3mg