Grilled Chimichurri Chicken Avocado Salad: Difference between revisions
From McGough's Recipes
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==='''Ingredients'''=== | ==='''Ingredients'''=== | ||
*One batch Authentic Chimichurri | *One batch [https://cafedelites.com/authentic-chimichurri-uruguay-argentina/ 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 | ||
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==='''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. | ||
Revision as of 10:10, 25 March 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.
