Grilled Chimichurri Chicken Avocado Salad

Mashed cauliflower with chickpeas

Ingredients For Chimichurri :

Directions for Chimichurri:

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  • Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Ingredients For Salad:

  • 4 skinless chicken thigh fillets , (no bone) or chicken breasts
  • 1 teaspoon Nicolas Alziari Cuvee Prestige Extra Virgin Olive Oil Tin 16.9oz
  • 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
  • One batch Authentic Chimichurri

Directions for Salad:

      • 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.

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