Salata De Pui Cu Avocado Si Sos Chimichurri - Reteta Video
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4.2 from 5 votes

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.
Course lunch, Main Course, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Author Blondelish


  • 1 lb. / 450g boneless chicken breasts pounded to an even thickness
  • 3.5oz/ 100g mixed salad leaves
  • 1 cup cherry tomatoes halved
  • 1 large avocado sliced or chopped
  • 1 cup sliced cucumber
  • 1-2 jalapenos sliced
  • 1/2 red onion
  • 1 lemon

Chimichurri Sauce Ingredients

  • 1/2 cup olive oil extra virgin
  • 1/4 cup apple cider vinegar
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1-2 garlic cloves
  • 1 red chili deseeded
  • 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 cutting board and let it rest for a couple of minutes, then slice it.
  • Add all salad ingredients into a large bowl, 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 !