Grilled Chimichurri Chicken Avocado Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Lettuce

  Romaine or cos, raw

  5 cup shredded or 235g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Onions

  Raw

  1 medium or 110g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Parsley

  Raw

  1 sprig or 1g

Directions

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). Refrigerate the reserved untouched marinade to use as a dressing.
3. 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. Once chicken is cooked, set aside and allow to rest.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
5. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
6. Recipe by: Karina (source: https://cafedelites.com/grilled-chimichurri-chicken-avocado-salad/)

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