Cooklist AI

Chimichurri Burst Avocado Chicken Salad

Name: Chimichurri Burst Avocado Chicken Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 skinless chicken thighs, no bone; 5 cups Romaine lettuce leaves, washed and dried; 3 ripe tomatoes, sliced; 1/2 red onion, sliced; 2 ripe avocados, sliced; 1 cup store-bought Chimichurri Sauce; 1 teaspoon olive oil; 1/2 cup fresh parsley leaves, to garnish

Welcome to a world where salads equal full meal satisfaction! The Chimichurri Burst Avocado Chicken Salad binds together the vibrant, herbal notes of chimichurri sauce with the hearty lean protein of chicken, the crispiness of lettuce and the creaminess of ripe avocados. A perfect symphony of flavor...

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45 min

TOTAL TIME

403

CALORIES

$3.56

PER SERVING

Ingredients

MARINADE/DRESSING

4 SERVINGS

1 cup chimichurri sauce

1 tsp olive oil

SALAD

4 whole skinless chicken thighs

no bone

5 cups romaine lettuce leaves

washed and dried

3 whole ripe tomatoes

1/2 cup fresh parsley

to garnish

Directions

MARINADE/DRESSING

30 min

PREP TIME

15 min

COOK TIME

45 min

TOTAL TIME

Take 1 cup of chimichurri sauce and separate it in two equal parts.

SALAD PREPARATION

Marinade the chicken thighs with half (1/2 cup) of the Chimichurri sauce for at least 30 minutes. Refrigerate the other half to use later as a dressing.

GRILLING

Heat 1 teaspoon of olive oil in a grill pan or skillet over medium-high heat.

Grill chicken thighs on each side until golden, crispy and fully cooked. Then set aside to rest.

ASSEMBLING SALAD

Slice the rested chicken into strips.

Arrange the lettuce leaves, tomato slices, red onion slices and avocado slices on a serving plate.

Place the sliced chicken on top of the arranged vegetables.

Drizzle the remaining half (1/2 cup) of Chimichurri sauce over the salad.

Garnish the salad with fresh parsley leaves before serving.

Health Info

Macros

21g