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.
Toss lettuce, cucumbers, tomatoes, chicken and chimchurri.
Plate and serve.
- 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!