​Chimichurri Chicken Chopped Salad by Sarah Amona

Cuisine: American

Prep Time:
Cook TIme:
Total Time:
Servings: 2

Ingredients

2 chicken breasts

Salad

• 3.32 oz Romaine lettuce - chopped

• 4.20 oz cucumber - chopped

• 2.63 oz cherry tomato - cut in half

• 2.63 orange bell pepper - chopped

FOR THE CHIMICHURRI SAUCE

• 1/4 cup parsley

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon red onion fine dice

• 1 garlic clove

• 1/2 teaspoon Italian blend seasoning

• 2 tsp olive oil

• 2 tablespoons apple cider vinegar

FOR THE CHICKEN

• Grill chicken, slice and set aside.

FOR THE CHIMICHURRI

• Add all the Chimichurri ingredients in a food processor or high-speed blender and process on low until blended. Set aside.

FOR THE SALAD

• In a large salad bowl, add first the lettuce, and then top it with cucumber, cherry tomatoes, bell pepper and the sliced breast chicken. (Red onion optional)

• Pour the Chimichurri sauce on top of the salad .

Serves 2

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