Soups & Salads

Grilled chimichurri chicken avocado salad


  • 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


1-Make a batch of Chimichurri using this recipe, in a small bowl or jug.
2-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).
3-Refrigerate the reserved untouched marinade to use as a dressing.
4-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.
5-Once chicken is cooked, set aside and allow to rest.
6-Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
7-Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.


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