Step 1

Make a batch of Chimichurri using this recipe, in a small bowl or jug.

Step 2

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.

Step 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.

Step 4

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

Step 5

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