Chimichurri and Fresh Salad with Chicken

Chimichurri as a sauce or dressing is the best for so many uses. it's seriously amazing. If you're not familiar, it is a Argentinean sauce made with parsley, garlic, peppers and oil. It's great for cooking meat, empanadas, and veggies.

Currently I made some delicious chimichurri and Melissa's Produce saw it on my instastories and offered to send me some delish produce in order to remake it for the blog. They have great produce available online and in the stores.

Okay, so to the recipe. You can always add more oil or spice, but this has been my favorite version so far.

I love chimichurri and use it on a lot of things like tacos, salad, veggies, etc. But want to acknowledge its cultural background with the origin from Uruguay & Argentina. I only had chimichurri for the first time when I was a teenager in San Diego. I immediately loved the flavors of it and ordered anything with it at restaurants. As I got older I started to make my own version, not 100% authentic by any means, but used what was accessible to me. I used a recipe off the internet maybe 10 years ago and honestly do not remember which, so I am sorry to not be able to link to that source. Over the years I've edited my recipe so much it doesn't much resemble the original, which just probably makes it even more inauthentic. But it's something I still love to use and hope you enjoy it too.

Ingredients for Chimichurri Dressing

• 1 cup cilantro fresh, chopped
• ¼ cup parsley fresh, chopped
• 1 Tbsp oregano fresh, chopped
• 4 cloves garlic
• 3 Tbsp red onion finely chopped
• 1 jalapeno deseeded and halved
• 2 tsp red chili pepper flakes
• ¼ cup red wine vinegar
• pinch salt and pepper
• ½ cup olive oil extra virgin

Ingredients for Salad

• 12 ounces Mixed lettuce
• 2 heirloom tomatoes chopped
• ½ cucumber chopped
• 2 grilled chicken breasts chopped
• Chimichurri

How to make Chimichurri Dressing

1. Put all herbs, garlic, onion, chilis, vinegar in a blender or processor. Blend.
2. Add oil, salt and pepper. Stir with a spoon.
3. Place in a jar and refrigerate for up to 2 weeks.

How to make the Salad

1. Toss lettuce, cucumbers, tomatoes, chicken and chimchurri.
2. Plate and serve.

Disclaimer: This recipe is traditional to a cultural that I am not a member of, but respect. This is in no way 100% authentic, but instead an interpretation from a recipe I respect and want to pay homage to. If I have used another recipe to influence that, I will list it. Most of the time, I use basics of the recipe from a person, multiple websites, or sometimes from a store-bought product. I’ll try to list very specifically where inspiration or base recipes came from. Also, if I am messing something up, please send me an email to call me up to the issue so we can have a conversation about this. I appreciate having an open and honest community here. Thank you for your support.

Other Soups and Salads to Try

• Spring Mix Salad with Cilantro Parmesan Vinaigrette and Chicken
• Veg-Heavy Tortilla Soup
• Vegan Sage & Garlic White Bean Soup
• Soup and Chili Roundup

Love this Recipe?

Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!