Grilled Chimichurri Chicken Avocado Salad: Difference between revisions
From McGough's Recipes
(Created page with " [https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/#recipe Link to recipe]") |
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!Prep | |||
!Cook | |||
!Total | |||
!Servings | |||
|- | |||
|10 Min | |||
|10 Min | |||
|20 Min | |||
|4 | |||
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=== '''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. | |||
[https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/#recipe Link to recipe] | [https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/#recipe Link to recipe] |
Revision as of 00:27, 27 January 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.