Grilled Chimichurri Chicken Avocado Salad: Difference between revisions
From McGough's Recipes
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[[File:Chimichurri-Chicken-Salad-PICTURE-IMAGE-111.jpg| | [[File:Grilled Chimichurri Chicken Avocado Salad - Cafe Delites.mp4|2000px|center]] | ||
[[File:Chimichurri-Chicken-Salad-IMAGE-41.jpg| | [[File:Chimichurri-Chicken-Salad-PICTURE-IMAGE-111.jpg|300px|right]] | ||
[[File:Chimichurri-Chicken-Salad-IMAGE-41.jpg|180px|right]] | |||
{| class="wikitable" | {| class="wikitable" | ||
!Prep | !Prep | ||
!Cook | !Cook | ||
!Total | ! Total | ||
!Servings | !Servings | ||
|- | |- | ||
|10 Min | |10 Min | ||
|10 Min | |10 Min | ||
|20 Min | |20 Min | ||
|4 | |4 | ||
|} | |} | ||
=== '''Ingredients''' === | ==='''Ingredients'''=== | ||
* One batch Authentic Chimichurri | *One batch [[Authentic Chimichurri]] | ||
* 4 skinless chicken thigh fillets , (no bone) or chicken breasts | *4 skinless chicken thigh fillets , (no bone) or chicken breasts | ||
* 1 teaspoon olive oil | * 1 teaspoon olive oil | ||
* 5 cups Romaine (or cos) lettuce leaves, washed and dried | * 5 cups Romaine (or cos) lettuce leaves, washed and dried | ||
* 3 ripe tomatoes , sliced | * 3 ripe tomatoes , sliced | ||
* ½ a red onion , sliced | *½ a red onion , sliced | ||
* 2 avocados , sliced | *2 avocados , sliced | ||
* Fresh parsley leaves , to garnish | *Fresh parsley leaves , to garnish | ||
=== '''Instructions''' === | ==='''Instructions''' === | ||
# Make a batch of Chimichurri using this recipe, in a small bowl or jug. | #Make a batch of [https://cafedelites.com/authentic-chimichurri-uruguay-argentina/ Chimichurri using this recipe], in a small bowl or jug. | ||
# Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). | #Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). | ||
# Refrigerate the reserved untouched marinade to use as a dressing. | #Refrigerate the reserved untouched marinade to use as a dressing. | ||
# Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. | # Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. | ||
# Once chicken is cooked, set aside and allow to rest. | #Once chicken is cooked, set aside and allow to rest. | ||
# Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices. | #Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices. | ||
# Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves. | #Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves. | ||
[https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/#recipe Link to recipe] | [https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/#recipe Link to recipe] | ||
[[Category:Cafe Delites]] | |||
Latest revision as of 17:00, 4 December 2023
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 10 Min | 10 Min | 20 Min | 4 |
Ingredients
- One batch Authentic Chimichurri
- 4 skinless chicken thigh fillets , (no bone) or chicken breasts
- 1 teaspoon olive oil
- 5 cups Romaine (or cos) lettuce leaves, washed and dried
- 3 ripe tomatoes , sliced
- ½ a red onion , sliced
- 2 avocados , sliced
- Fresh parsley leaves , to garnish
Instructions
- Make a batch of Chimichurri using this recipe, in a small bowl or jug.
- Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows).
- Refrigerate the reserved untouched marinade to use as a dressing.
- Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
- Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
- Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
