Chimichurri Chicken Avocado Salad Recipe

Name: Chimichurri Chicken Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHIMICHURRI:; 1/2 cups Extra Virgin Olive Oil; 1/4 cups Apple Cider Vinegar; 1/2 cups Fresh Parsley; 1/2 cups Fresh Basil Leaves; 1/2 cups Fresh Mint Leaves; 1 clove Garlic; 1 Red Chili, Deseeded; Sea Salt And Pepper, To Taste; FOR THE CHICKEN:; 1 pound Boneless Chicken Breast, Pounded To An Even Thickness; 1 Tablespoon Olive Oil; FOR THE SALAD:; 3-1/2 ounces, weight Mixed Salad Leaves; 1 cup Cherry Tomatoes, Halved; 1 Large Avocado, Sliced Or Chopped; 1 cup Sliced Cucumber; 2 Jalapenos, Sliced; 1/2 Red Onion, Sliced; 1 Lemon

Servings: persons

FOR THE CHIMICHURRI:
1/2 cups Extra Virgin Olive Oil
1/4 cups Apple Cider Vinegar
1/2 cups Fresh Parsley
1/2 cups Fresh Basil Leaves
1/2 cups Fresh Mint Leaves
1 clove Garlic
1 Red Chili, Deseeded
Sea Salt And Pepper, To Taste
FOR THE CHICKEN:
1 pound Boneless Chicken Breast, Pounded To An Even Thickness
1 Tablespoon Olive Oil
FOR THE SALAD:
3-1/2 ounces, weight Mixed Salad Leaves
1 cup Cherry Tomatoes, Halved
1 Large Avocado, Sliced Or Chopped
1 cup Sliced Cucumber
2 Jalapenos, Sliced
1/2 Red Onion, Sliced
1 Lemon

1
Add all chimichurri ingredients into a food processor. Pulse until finely blended, scraping down the sides several times if needed. Remove and reserve 2-3 tablespoons to use later as a dressing.
2
Place remaining marinade into a large freezer bag together with chicken and mix well to coat. Refrigerate for a minimum of 30 minutes (overnight is best).
3
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook undisturbed for about 4-5 minutes on each side, or until cooked through and no longer pink on the inside. Remove chicken to a cutting board and let rest for a couple of minutes, then slice.
4
Add all salad ingredients into a large bowl. Drizzle remaining chimichurri sauce, squeeze lemon, and toss everything to combine. Taste and season with salt and pepper if needed.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CHIMICHURRI:, 1/2 cups Extra Virgin Olive Oil, 1/4 cups Apple Cider Vinegar, 1/2 cups Fresh Parsley, and more.

Yes, Chimichurri Chicken Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chimichurri Chicken Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions