Grilled Chimichurri Chicken Avocado Salad Recipe

Grilled Chimichurri Chicken Avocado Salad Recipe

How To Make Grilled Chimichurri Chicken Avocado Salad

All the flavors of a classic chimichurri sauce can be found in this chicken avocado salad. The dish comes with fresh lettuce, tomatoes, and onions as well.

Preparation: 10 minutes
Cooking: 10 minutes
Marinate Time: 20 minutes
Total: 40 minutes



  • One batch Authentic Chimichurri
  • 4skinless chicken thigh fillets,or chicken breasts, no bone
  • 1tspolive oil
  • 5cupsRomaine lettuce leaves,washed and dried
  • 3ripe tomatoes,sliced
  • ½red onion,sliced
  • 2avocados,sliced
  • Fresh parsley leaves,to garnish


  1. Make a batch of Chimichurri using the recipe in the notes below.

  2. Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinate for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.

  3. 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.

  4. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.

  5. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.

Recipe Notes

Recipe for authentic chimichurri.


  • Calories: 437.26kcal
  • Fat: 24.19g
  • Saturated Fat: 4.47g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 13.60g
  • Polyunsaturated Fat: 3.93g
  • Carbohydrates: 15.58g
  • Fiber: 9.35g
  • Sugar: 4.45g
  • Protein: 41.67g
  • Cholesterol: 181.42mg
  • Sodium: 200.57mg
  • Calcium: 58.34mg
  • Potassium: 1343.27mg
  • Iron: 3.00mg
  • Vitamin A: 317.12µg
  • Vitamin C: 26.73mg
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