This Chimichurri Chicken Dinner Salad has bold flavours from easy-to-make Chimichurri dressing. Boneless chicken, avocado and mixed greens make this a quick dinner.
Roughly chop garlic and shallot. Combine with red wine vinegar and lemon juice and set aside.
Add parsley, basil, cilantro, red bell pepper, coriander and salt to the bowl of a food processor. Pulse to roughly chop. Add garlic and shallot mixture.
With machine running on low, slowly add olive oil in a thin stream until well-incorporated. Take care not to chop too finely. The Chimichurri sauce should be slightly chunky. Taste and adjust seasoning if necessary.
Put chicken breasts in a shallow dish and brush 1 to 2 tablespoons Chimichurri sauce on each. Save the remaining Chimichurri sauce to use as dressing. Let the chicken marinate for 20 - 30 minutes.
Wash and dry salad greens, dice red pepper, slice cucumber and cabbage. Arrange in salad bowl or on individual plates or shallow bowls.
Heat oil in a skillet over medium heat. When hot, add chicken breasts. Cook on each side for 5 minutes, watching carefully and adjusting the heat if necessary to prevent scorching the herbs in the Chimichurri sauce. Cook until no longer pink inside or until chicken has reached an internal temperature of at least 165°F.
Remove to a cutting board and let rest for a few minutes before slicing on the diagonal.
Slice avocado, add to salad along with the sliced chicken. Drizzle with reserved Chimichurri dressing and serve.
Notes
Store any leftover Chimichurri sauce tightly covered in the fridge for up to a week.