Chimichurri Chicken Salad

This salad is quick and light, but so very refreshing with the chimichurri dressing!  It's a great way to dress plain chicken!

Chimichurri Chicken Salad

Ingredients

Salad

• 4 boneless skinless chicken thighs
• 2 Tbsp. avocado oil
• 8 cups salads greens of your choice
• 1 cup cherry tomatoes, halved
• 1/2 a red onion , sliced
• 1 pint cherry tomatoes, sliced in half
• 2 avocados , sliced
• Fresh parsley leaves , to garnish

• Dressing & Marinade

  • 1/3 cup avocado oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1/2 cup parsley, minced
  • 1/4 cup cilantro, minced

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad.  Drizzle with dressing and serve immediately.