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.
Servings 4
Calories 493kcal
Ingredients
- 1 lb (450g) boneless chicken breasts pounded to an even thickness
- 3½ oz (100g) mixed salad leaves
- 1 cup (150g) cherry tomatoes halved
- 1 large avocado sliced or chopped
- 1 cup (120g) sliced cucumber
- 1-2 jalapenos sliced
- ½ red onion
- 1 lemon
Chimichurri Sauce Ingredients
- 1/2 cup (120ml) olive oil extra virgin
- 1/4 cup (60ml) apple cider vinegar
- 1/2 cup (30g) fresh parsley
- 1/2 cup (35g) fresh basil leaves
- 1/2 cup (45g) fresh mint leaves
- 1-2 garlic cloves
- 1 red chili deseeded
- sea salt and pepper to your taste
Instructions
- 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.
Video
Notes
! Please read the Tips & Tricks in the article before making this recipe !
Nutrition
Calories: 493kcal | Carbohydrates: 14g | Protein: 27g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 166mg | Potassium: 1019mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1769IU | Vitamin C: 70mg | Calcium: 63mg | Iron: 2mg