Chimichurri chicken avocado salad

Recipe inspiration;
Prep time; 20 mins
Cooking time; 10 mins
Total time; 30 mins


For chicken

Chimichurri sauce, get recipe here
500g skinless boneless chicken fillets

For salad

2 tablespoons olive oil
4 cups lettuce leaves of your choice
1 ripe tomato
1 avocados
1 medium onion
1/2 cup corn


Prepare onion with either vinegar or lemon, put aside

Prepare Chimichurri sauce, see recipe here

Place chicken fillets in a large bowl. Add 4 tablespoons of Chimichurri sauce, mix to coat. Cover bowl and refrigerate for at least 20 minutes. Refrigerate the remaining Chimichurri sauce to use as a dressing

On a nonstick pan or grill pan over medium heat, add chicken on boiled oil

Cook chicken on each side until well cooked

Transfer chicken onto a cutting board, let it rest for a few minutes; then slice it into strips

While chicken is resting, wash , cut and dry lettuce leaves; slice tomato and avocado

Arrange all ingredients into a serving bowl as you like. Drizzle the remaining Chimichurri sauce over the salad. Season with a little extra salt and pepper if needed


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