Ingredients
One batch Authentic Chimichurri
4skinless chicken thigh fillets,or chicken breasts, no bone
1tspolive oil
5cupsRomaine lettuce leaves,washed and dried
3ripe tomatoes,sliced
½red onion,sliced
2avocados,sliced
Fresh parsley leaves,to garnish
Preparation
Make a batch of Chimichurri using the recipe in the notes below.
Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinate 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.
