This salad is so AHHHHMAZZZING - I made it two days in a row!!!! ! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavors of chimichurri in this bowl!
I did tweak the Chimichurri slightly from the inspiration - if you want HEAT then you can check out @CafeDelights for the original!
What you need:
One batch Chimichurri (Recipe Below - I double for 8 thighs )
8 skinless chicken thigh fillets , (no bone)
1 teaspoon olive oil
6 cups Romaine lettuce leaves, washed, dried & chopped
3 ripe tomatoes , sliced
½ a red onion , sliced
2 avocados , sliced
What you do:
Make a batch of chimichurri using the recipe below, in a small bowl. Pour 1/2 of chimichurri out into a shallow dish to coat the chicken and allow to marinade for 20 minutes or more. Refrigerate the reserved marinade to use as a dressing.
Heat the oil in a cast iron pan over medium-high heat and grill chicken 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.
CHIMICHURRI
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
3/4 teaspoon dried oregano
1 level tablespoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
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