Grilled Chimichurri Chicken Avocado Salad

Name: Grilled Chimichurri Chicken Avocado Salad
Total time: 40 min
Ingredients: One batch Authentic Chimichurri; 4 skinless chicken thigh fillets , (no bone) or chicken breasts; 1 teaspoon olive oil; 5 cups Romaine (or cos) lettuce leaves, washed and dried; 3 ripe tomatoes , sliced; ½ a red onion , sliced; 2 avocados , sliced; Fresh parsley leaves , to garnish

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Total: 40

Servings: 4

Grilled Chimichurri Chicken Avocado Salad

Ingredients

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One batch Authentic Chimichurri4 skinless chicken thigh fillets, (no bone) or chicken breasts1 teaspoon olive oil5 cups Romaine (or cos) lettuce leaves, washed and dried3 ripe tomatoes, sliced½ a red onion, sliced2 avocados, slicedFresh parsley leaves, to garnish

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Instructions

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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.