Salad Recipe | Grilled Chimichurri Chicken Avocado Salad

Grilled Chimichurri Chicken Avocado Salad

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

  1. Make a batch of Chimichurri using this recipe, in a small bowl or jug.
  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).
  3. Refrigerate the reserved untouched marinade to use as a dressing.
  4. etc
  5. etc

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