Grilled Chimichurri chicken salad
Ingredients
- 125 g chimichurri sauce *see sauce recipe
- 4 skinless chicken thighs
- 1 tbsp olive oil
- 1 head of romaine lettuce chopped
- 1/2 cucumber chopped
- 1/2 red onion sliced
- 2 avocados sliced
- handful fresh parsley to serve
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, cucumber 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.
Notes
2 fat (including chimichurri sauce
1 protein
1 veg