Why You’ll Love This Recipe

This Chimichurri Chicken Salad is a perfect balance of flavors and textures. The juicy grilled chicken coated in a vibrant, herb-filled chimichurri sauce adds a smoky richness to the salad, while the fresh veggies and greens keep it light and refreshing. The chimichurri dressing is tangy, garlicky, and full of fresh herbs, making each bite a burst of flavor. Whether you’re looking for a healthy lunch, a light dinner, or a flavorful meal prep idea, this salad offers both a nutritious and satisfying option that’s quick to make and full of bold flavors.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup feta cheese (optional)
• 1 tablespoon olive oil (for grilling)

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the chimichurri sauce: In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes (if using), and salt and pepper. Stir well to combine and let it sit for about 10-15 minutes to allow the flavors to meld together.
2. Prepare the chicken: Preheat the grill or a grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. Assemble the salad: While the chicken is grilling, prepare the salad. In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
4. Slice the chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it thinly.
5. Dress the salad: Drizzle some of the chimichurri sauce over the salad and toss gently to combine.
6. Top with chicken and feta: Arrange the sliced chicken on top of the salad and sprinkle with feta cheese, if using.
7. Serve: Drizzle with additional chimichurri sauce and serve immediately.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Add more vegetables: Feel free to add other vegetables like bell peppers, cucumbers, or carrots to the salad for added crunch and color.
• Switch up the greens: You can use any salad greens you like, such as kale, mixed lettuce, or arugula, for a different flavor profile.
• Grilled shrimp or steak: Instead of chicken, try using grilled shrimp or steak for a variation.
• Vegan version: Omit the chicken and cheese for a vegan-friendly version, and top with chickpeas or grilled tofu for protein.
• Herb substitutions: If you don’t have cilantro, you can use extra parsley, or substitute with basil for a different herbal twist.

Storage/Reheating

This Chimichurri Chicken Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The chicken will keep well, and the chimichurri dressing will continue to flavor the salad as it sits. For best results, store the dressing separately from the salad ingredients if you’re planning to keep it for longer than a few hours.

FAQs

Can I use store-bought chimichurri sauce?

Yes, you can use store-bought chimichurri sauce for convenience, but homemade sauce adds a fresher, more vibrant flavor.

Can I make this salad in advance?

You can prepare the components ahead of time—grill the chicken, chop the vegetables, and make the chimichurri sauce—but it’s best to assemble and dress the salad just before serving to maintain freshness.

Can I make the chimichurri sauce spicy?

Yes! If you like more heat, add extra red pepper flakes or a small diced chili pepper to the chimichurri sauce.

Can I use a different protein for this salad?

Absolutely! Grilled shrimp, steak, or even roasted tofu can be used as a substitute for the chicken.

Can I make this salad without cheese?

Yes, you can skip the feta cheese if you prefer a dairy-free option. You could also substitute with vegan cheese if desired.

Can I make the chimichurri sauce without cilantro?

Yes, if you’re not a fan of cilantro, simply use extra parsley or experiment with other herbs like basil for a different flavor.

How can I make this salad gluten-free?

This salad is naturally gluten-free as long as the chimichurri sauce and chicken are free of any gluten-containing ingredients. Be sure to check any store-bought sauces if you’re using them.

How do I keep the chicken from drying out?

Grilling the chicken over medium heat and letting it rest after cooking will help keep it moist. Using a meat thermometer ensures that the chicken reaches the perfect temperature without overcooking.

Can I use this chimichurri sauce with other meats?

Yes, chimichurri sauce is great with other meats such as beef, lamb, or grilled vegetables. It also pairs wonderfully with fish like salmon.

How long can I store the leftover chimichurri sauce?

Leftover chimichurri sauce can be stored in the refrigerator in an airtight container for up to 1 week.

Conclusion

Chimichurri Chicken Salad is a delicious and satisfying meal that combines bold flavors with fresh, wholesome ingredients. The tangy chimichurri sauce infuses the grilled chicken and vegetables, creating a unique and exciting salad that’s full of flavor and perfect for any occasion. Whether you’re looking for a light lunch, a healthy dinner, or a dish to impress guests, this salad offers both great taste and vibrant colors to make your meal special.

Chimichurri Chicken Salad

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Chimichurri Chicken Salad is a flavorful and vibrant dish combining grilled chicken with tangy, herbaceous chimichurri sauce. Packed with fresh greens, vegetables, and a zesty dressing, this salad is refreshing, healthy, and perfect for any time of year.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad
• Method: Grilling, Tossing
• Cuisine: Argentinian, American

Ingredients

1. 2 boneless, skinless chicken breasts
2. 4 cups mixed greens (arugula, spinach, or lettuce)
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, sliced
5. 1/4 red onion, thinly sliced
6. 1 avocado, sliced
7. 1/4 cup feta cheese (optional)
8. 1 tablespoon olive oil (for grilling)

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper, to taste

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Instructions

Make the chimichurri sauce: In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes (if using), and salt and pepper. Stir well to combine and let sit for 10-15 minutes.

1. Prepare the chicken: Preheat the grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (75°C).
2. Assemble the salad: While the chicken is grilling, prepare the salad by tossing the mixed greens, cherry tomatoes, cucumber, red onion, and avocado in a large bowl.
3. Slice the chicken: After the chicken is cooked, let it rest for a few minutes, then slice it thinly.
4. Dress the salad: Drizzle some chimichurri sauce over the salad and toss gently to combine.
5. Top with chicken and feta: Place the sliced chicken on top of the salad and sprinkle with feta cheese if using.
6. Serve: Drizzle with additional chimichurri sauce and serve immediately.

Notes

1. For a spicy kick, add extra red pepper flakes or a diced chili pepper to the chimichurri sauce.
2. Try swapping the chicken for grilled shrimp, steak, or roasted tofu for a different protein option.
3. If you prefer a dairy-free version, omit the feta cheese or replace it with vegan cheese.
4. Fresh herbs like basil or thyme can be used in place of cilantro for a different flavor in the chimichurri sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 75mg