Author: Karina – Cafe Delites
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 flavors of chimichurri in this bowl!
Serves: 4
Ingredients
- 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 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.
