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Grilled Chimichurri Chicken Avocado Salad!😍👌
Serves 4 in 20 mins
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
Instructions:
Make a batch of Chimichurri(below).
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.
Chimichurri ingredients:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Chimichurri Instructions:
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.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
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