Grilled Chimichurri Chicken Salad
Serves
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
½ cup (125g) chimichurri sauce (see sauce recipe in this library)
4 skinless chicken thighs
1 tbsp. olive oil
1 head of 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 4 tablespoons of the chimichurri sauce into a zip-loc bag along with the chicken thighs. Set aside to marinate for 20 minutes. Keep the remaining sauce to use as a dressing.
- Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken thighs for 4-5 minutes each side until golden and cooked through. Slice the cooked chicken into strips.
- Divide the lettuce leaves, tomatoes, onion and avocado between 4 bowls. Top each bowl with one chicken thigh and drizzle over with the remaining chimichurri sauce. Garnish with parsley leaves to serve.