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