Category: Salads - Entree

Grilled Chimichurri Chicken Avocado Salad     

Ingredients:
For Chimichurri:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) (can substitute crushed red pepper flakes)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper, to taste

4 skinless chicken thigh fillets , (no bone) or chicken breasts
1 teaspoon olive oil
5 cups Romaine lettuce leaves, washed and dried
3 ripe tomatoes, sliced
½ red onion, sliced
2 avocados, sliced

Preparation:
Mix all chimichurri ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Can refrigerate for 24 hours, if needed.

Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinate for 20-30 minutes. Refrigerate the reserved 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.

Date added: 2018-01-26
Number of visits: 2619