Grilled Chimichurri Chicken Salad
Serves
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
½ cup (125 g) Chimichurri Sauce (see original recipe)
4 skinless chicken thighs
1 tbsp extra virgin olive oil
1 head romaine lettuce, chopped
2 tomatoes, sliced
½ red onion, sliced
2 avocados, sliced
handful fresh parsley, to serve
Nutrition
(Per Serving)
Calories
481
Fats
37 g
Protein
26 g
Carbs
15 g
Instructions
- Place chicken thighs and 4 tablespoons Chimichurri Sauce into resealable plastic bag. Set aside to marinate for 20 minutes. Keep remaining sauce to use as dressing.
- Heat olive oil in grill pan or skillet over medium-high heat. Cook chicken thighs for 4 to 5 minutes on each side, until golden and cooked through. Slice cooked chicken into strips.
- Divide lettuce leaves, tomatoes, onion, and avocado between 4 bowls. Top each bowl with one chicken thigh. Drizzle remaining chimichurri sauce and garnish with parsley leaves to serve.