Grilled Chicken Chimichurri Salad: A Flavorful Delight!
A refreshing and vibrant salad featuring grilled chicken topped with a zesty chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Mixed greens (for serving)
- Cherry tomatoes, halved (for garnish)
- Avocado, sliced (for garnish)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked.
- While the chicken is grilling, prepare the chimichurri sauce by combining parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a bowl.
- Once the chicken is cooked, let it rest for a few minutes before slicing.
- Toss mixed greens with a bit of chimichurri sauce and place on a serving plate.
- Top the greens with sliced grilled chicken, cherry tomatoes, and avocado.
- Drizzle additional chimichurri sauce over the top before serving.
Notes
- For a spicier chimichurri, increase the amount of red pepper flakes.
- This salad can be served warm or cold.
- Leftover chimichurri can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg