Bright, fresh, and packed with flavour, this Chicken Avocado Salad with Chimichurri is the perfect balance of zingy herbs, smoky grilled chicken, and creamy avocado. Chimichurri, a classic Argentinian sauce, brings a bold punch of garlic, parsley, and a hint of spice that enhances the juicy chicken and elevates the salad.
What makes this dish even better? It’s endlessly adaptable. Swap out the cos lettuce for baby spinach, throw in some cucumbers or capsicum, or even add grilled veggies if that’s what you have on hand and perfect for a sprinkle of Herbalicious salt. Whether you’re serving it as a light summer meal or plating up a big bowl to share, this salad is fresh, satisfying, and bursting with flavour in every bite.
Ingredients:
Chimichurri
½ cup (125ml) extra virgin olive oil
2 ½ tbsp (40ml) red wine vinegar
¼ cup (14g) fresh parsley, finely chopped
3–4 cloves garlic, chopped or minced
1 small red chilli (or ½ large), deseeded and finely chopped (~1 tbsp)
½ tsp dried oregano
½ tsp flaky sea salt
¼ tsp black pepper
Chicken Avocado Salad
4 skinless, boneless chicken thigh fillets (or 2 chicken breasts)
1 tsp (5ml) olive oil
1 head cos lettuce (or romaine), washed and dried
3 ripe tomatoes, sliced
½ red onion, thinly sliced
2 avocados, sliced
Fresh parsley, for garnish
Instructions:
Chimichurri
In a bowl, mix together all chimichurri ingredients.
Let sit for 5–10 minutes to allow flavours to infuse. If possible, let it rest for at least 2 hours for best results.
Chimichurri can be made ahead and refrigerated for up to 24 hours.
Use to baste meats while grilling, or serve as a dressing.
Chicken Avocado Salad
Pour ¼ cup (4 tbsp) of chimichurri into a shallow dish and coat the chicken. Let marinate for 20 minutes (if time allows). Refrigerate the remaining chimichurri for dressing.
Heat 1 tsp olive oil in a pan or BBQ over medium-high heat.
Cook chicken for 5–6 minutes per side (or until golden, crispy, and cooked through). Internal temp should reach 75°C. Rest the chicken for 5 minutes, then slice into strips.
Assemble the salad with cos lettuce, sliced tomatoes, red onion, and avocado.
Drizzle with the reserved chimichurri and garnish with fresh parsley.
Serve immediately and enjoy!
Tips:
Adjust the spice level by adding more or less chilli.
Swap cos lettuce for mesclun or baby spinach for variety.
Add olives for a more authentic Mediterranean feel
Serve with crusty bread or grilled potatoes for a more substantial meal.
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