Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Make a batch of Chimichurri using this recipe, in a small bowl or jug.
  • 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.
  • 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.
  • Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
  • Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.