This South American fusion dish is a festive meal for kids and adults. It’s an explosion of flavor and textures with spices, creamy avocado, greens, and chicken. You can use the chimichurri sauce as a salad dressing or sauté the chicken with it. This recipe has minimal prep time; the most time-consuming part will be peeling and cubing the avocado (I don’t know about you, but for me, it’s on par with folding a fitted sheet!) The chopped oregano and chili flakes can be substituted for dried and powdered forms.
Yields 5 servings of Chimichurri Chicken Salad
The Preparation
- 250 grams mixed greens
- 20 ounces boneless, skinless chicken breast, cubed
- 2 medium avocado, diced
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh garlic, minced
- salt and pepper, To taste
The Execution
1. Preheat non-stick pan. Place mixed greens and cubed avocado into a salad bowl.
3. Cook chicken breasts until firm and there is no pink.
4. Remove chicken breasts from stove to cool.
5. In a small bowl, thoroughly mix olive oil, vinegar, parsley, oregano, garlic, and chili flakes.
7. Add the cubed chicken breasts to the salad and toss to coat with chimichurri dressing.
8. Serve and top with the desired amount of chimichurri dressing.
This makes a total of 5 servings of Chimichurri Chicken Salad. Each serving comes out to be 424 calories, 26.3g fats, 3.5g net carbs, and 37.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 250 gram mixed greens | 71 | 1.1 | 13.1 | 5.1 | 8 | 5.5 |
| 20 ounce boneless, skinless chicken breast | 936 | 20.4 | 0 | 0 | 0 | 175.8 |
| 2 medium avocado | 601 | 55.5 | 31.1 | 24.5 | 6.6 | 7.1 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 3 tablespoon red wine vinegar | 9 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1/4 cup fresh parsley | 5 | 0.1 | 1 | 0.5 | 0.5 | 0.5 |
| 1 tablespoon dried oregano | 11 | 0.2 | 2.9 | 1.8 | 1.1 | 0.4 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2120 | 131.6 | 50.1 | 32.4 | 17.7 | 189.6 |
| Per Serving (/5) | 424 | 26.3 | 10 | 6.5 | 3.5 | 37.9 |
Chimichurri Chicken Salad
Ingredients
- 250 gram mixed greens
- 20 ounce boneless, skinless chicken breast cubed
- 2 medium avocado diced
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- ¼ cup fresh parsley chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh garlic minced
- salt and pepper To taste
Instructions
- Preheat non-stick pan to medium heat. While pan is heating, place mixed greens and cubed avocado into a salad bowl, reserving some avocado as desired for topping.
- Once pan is heated, add cubed chicken and a small amount of oil, if needed. (Some non-stick pans don't require any) Cook chicken until firm and no longer pink, stirring as needed.
- In a small bowl, thoroughly mix olive oil, vinegar, parsley, oregano, garlic, and chili flakes.
- Add the cubed chicken breasts to the salad and toss to coat with chimichurri dressing, reserving some dressing for topping.
- Serve and top with additional chimichurri dressing and avocado, as desired. Add salt and pepper to taste.
