Chimichurri Chicken Salad
Grilled chimichurri chicken served over a bed of romaine lettuce, tomatoes, red onion, and avocado. Enjoy!
Servings: 4
Ingredients
- 1 recipe Chimichurri sauce
- 8 boneless skinless chicken thighs rinsed and pat dry
- 1 T. olive oil
- 1 lg. head romaine lettuce chopped
- 3-4 Roma tomatoes quartered
- 1/2 red onion thinly sliced
- 2 avocados sliced
- Fresh parsley leaves for garnish
Instructions
- In a small bowl, make a batch of Cooking Mamas chimichurri sauce; set aside.
- Place chicken thighs in a shallow dish. Pour 4 tablespoons of chimichurri sauce over the chicken thighs; toss to coat. Marinade chicken for 20 minutes. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat olive oil in a large skillet, over medium-high heat. Grill chicken thighs on each side, turning occasionally until golden brown and crispy (about 10-15 minutes until the internal temperature reaches 165 degrees). Once the chicken is cooked through, remove to a plate, cover loosely with foil; set aside to rest.
- Arrange chopped lettuce, tomatoes, onion, and avocado on a large platter.
- Slice cooked chicken thighs into strips and place over salad, Drizzle salad with remaining chimichurri sauce, Enjoy!