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
Calories: 449kcal
Ingredients
- One batch Authentic Chimichurri
- 4 skinless chicken thigh fillets , (no bone) or chicken breasts
- 1 teaspoon olive oil
- 5 cups Romaine (or cos) lettuce leaves, washed and dried
- 3 ripe tomatoes , sliced
- ½ a red onion , sliced
- 2 avocados , sliced
- Fresh parsley leaves , 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.
Nutrition
Calories: 449kcal | Carbohydrates: 15g | Protein: 22g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 103mg | Potassium: 1102mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6120IU | Vitamin C: 26.1mg | Calcium: 53mg | Iron: 2.1mg