Chimichurri Chicken Avocado Salad Recipe
This easy chimichurri chicken salad recipe takes just 20 minutes to make. It's easy, super tasty, packed with flavors and perfect for meal-planning.
lunch, Main Course, Salad
1 lb. / 450g
boneless chicken breasts
pounded to an even thickness
mixed salad leaves
sliced or chopped
Chimichurri Sauce Ingredients
apple cider vinegar
fresh basil leaves
fresh mint leaves
sea salt and pepper
to your taste
Add all Chimichurri ingredients into a food processor. Pulse until finely blended, scraping down the sides several times if needed. Then remove and keep 2-3 tablespoons to use later as a dressing.
Place the remaining marinade into a large freezer bag together with chicken and mix well to coat. Refrigerate for a minimum of 30 min (overnight is best).
Heat 1 Tbs olive oil in a
large non-stick skillet
over medium-high heat.
Add in the chicken and cook undisturbed for about 4-5 minutes on each side, or until cooked through and no longer pink on the inside.
Remove the chicken to a
and let it rest for a couple of minutes, then slice it.
Add all salad ingredients into a
, drizzle the remaining Chimichurri sauce, squeeze the lemon, and toss everything to combine.
Taste and season with salt and pepper if needed.
! Please read the Tips & Tricks in the article before making this recipe !