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.
Serves:
Ingredients
- 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
Instructions
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Make a batch of Chimichurri using the recipe in the notes below.
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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.
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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.
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Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
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Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
Recipe Notes
Recipe for authentic chimichurri.
Nutrition
- 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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