Grilled Chimichurri Chicken Avocado Salad

Name: Grilled Chimichurri Chicken Avocado Salad
Total time: 40 min
Ingredients: ½ cups + 1 tsp Olive oil; 2 tbsp Red wine vinegar; ½ cups + 1 pinch Parsley; 3–4 cloves Garlic; 2 Chili pepper; ¾ tsp Oregano, dried; 1 tsp Salt; ½ tsp Pepper; 4 Chicken thigh, skinless; 5 cups Romaine lettuce; 3 Tomato; ½ Red onion; 2 Avocado

By Cafe Delites · 40 min

Ingredients

Olive oil½ cups + 1 tsp
Red wine vinegar2 tbsp
Parsley½ cups + 1 pinch
Garlic3–4 cloves
Chili pepper2
Oregano · dried¾ tsp
Salt1 tsp
Pepper½ tsp
Chicken thigh · skinless4
Romaine lettuce5 cups
Tomato3
Red onion½
Avocado2

Instructions

Make a batch of chimichurri using the ingredients listed, in a small bowl or jug.
Put 4 tablespoons of the chimichurri in a shallow dish, add the chicken fillets and marinate for 20 minutes if you have time. Refrigerate the rest of the chimichurri untouched to use as a dressing.
Heat the oil in a grill pan or skillet over medium-high heat. Grill the chicken on each side until golden, crispy and cooked through.
Set the chicken aside to rest.
Slice the chicken into strips. Arrange with the lettuce leaves, tomatoes, onion and avocado slices.
Drizzle with the reserved chimichurri and garnish with extra parsley leaves if you like.

Summarized from Cafe Delites's video. Watch it for the details.

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Garlic Onion Tomato Red onion Chicken thigh Lettuce Avocado Romaine lettuce

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