Chimichurri and Fresh Salad with Chicken

chimichurri chicken salad overhead

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.

Ingredients for Chimichurri Dressing:

  • 1 cup cilantro fresh, chopped
  • 1/4 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
  • 1/4 cup red wine vinegar
  • pinch salt and pepper
  • 1/2 cup olive oil extra virgin

Ingredients for Salad:

  • 12 ounces Mixed lettuce
  • 2 heirloom tomatoes chopped
  • 1/2 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.

Other Soups and Salads to Try:

chimichurri
chimichurri chicken salad
chimichurri chicken salads and forks
chimichurri chicken salads and forks

Chimichurri and Salad with Chicken

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Course: Salad
Cuisine: American, Argentinian
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Amanda Wilens

Ingredients

Chimichurri
  • 1 cup cilantro fresh, chopped
  • 1/4 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
  • 1/4 cup red wine vinegar
  • pinch salt and pepper
  • 1/2 cup olive oil extra virgin
Salad
  • 12 ounces Mixed lettuce
  • 2 heirloom tomatoes chopped
  • 1/2 cucumber chopped
  • 2 grilled chicken breasts chopped
  • chimichurri

Instructions

Chimichurri

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

Salad

  • Toss lettuce, cucumbers, tomatoes, chicken and chimchurri.
  • Plate and serve.

Notes

– Authentic: This is not the most authentic version of chimichurri verde.  But it’s what we make in our house with household items for us. 
– Jalapeño: You can swap this for red chilis if you have access. 
– Red Wine Vinegar: You can use White Wine Vinegar as a swap if that’s all you have. 
– Extra chimichurri: Store and serve on tacos, sandwiches, whatever floats your boat!
 

Nutrition

Calories: 1718kcal | Carbohydrates: 35g | Protein: 117g | Fat: 123g | Saturated Fat: 19g | Cholesterol: 292mg | Sodium: 448mg | Potassium: 2703mg | Fiber: 13g | Sugar: 13g | Vitamin A: 31482IU | Vitamin C: 98mg | Calcium: 356mg | Iron: 13mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes