Chimichurri Chicken Salad

Filling and refreshing Chimichurri Chicken Salad – tender and juicy chicken breasts marinated with flavorful chimichurri, cooked and served over a bed of salad and creamy avocado. It’s a full meal by itself!

Course Lunch/Dinner

Cuisine Argentinian, uraguay

Keyword avocado, Chicken salad, Chimichurri, salad

Prep Time 10

Cook Time 10

Servings people

Calories 266kcal

Ingredients

2 Chicken breasts boneless and skinless
5 cups Romaine lettuce or mixed salad
1 Cup Cherry tomatoes Sliced in two
2 tablespoon Olive oil
½ cup Olives
1 cup Cucumber sliced
½ Red onion sliced
1 Avocado seeded, peeled and sliced
¼ cup chimichurri sauce for the marinade - plus more for dressing

US Customary - Metric

Instructions

Rinse and clean the chicken breasts (if you choose to). Set aside
Make a batch of chimichurri. The recipe can be found here; pour ¼ cup of the sauce over the chicken and leave to marinate for at least 30 minutes.
Heat the olive oil in a skillet over medium-high heat until it starts to shimmer. Place chicken breasts in the skillet. Do not disturb the breasts until the skin side sears, 5 or 6 minutes.
Flip to the other side and cook again for another 5 to 6 minutes or till the internal temperature reaches 150 degrees F, and the chicken becomes golden. Leave to cool down covered for a few minutes to retain its juice.
Meanwhile, prepare the salad by combining the lettuce leaves, tomatoes, onion, olives, cucumber, and avocado slices, then place then slice the chicken breasts into thin strips and place directly over the salad.
Drizzle with some Chimichurri dressing. Garnish with some extra parsley leaves if desired.

Nutrition