Vicky’s Chimichurri recipe

Vicky from Spirohealth shares her favourite recipe with us

What a Difference an Hour makes

Spring is here at last – with the clocks going forward and that extra hour of daylight I’m definitely trying to convince myself that this is true! I always feel at this time of year, when the sun has some warmth in it (I promise you, it really does when you see it!) that I want to crack open my recipe books & look for some exciting new & healthy dishes.

I love chicken & avocado & we tend to eat a lot of it at home, but sometimes you do get a bit fed up of grilled chicken & it’s nice to pimp it up a bit. This chimichurri dressing really does the job for me – you can adjust the ingredients according to your taste – and it’s even better when you can dust off the BBQ & get it going on that

Vicky Miller

Chimichurri Chicken & Avocado Salad

Chimichurri Marinade
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt & pepper to taste (about 1/2 teaspoon)

4 skinless chicken thigh fillets , (no bone) or chicken breast
5 cups Romaine (or cos) lettuce leaves, washed and dried
3 ripe tomatoes , sliced
½ a red onion , sliced
2 avocados , sliced
Fresh parsley leaves , to garnish
Oil (butter or ghee) for cooking

Mix all marinade ingredients together in a bowl & allow to sit for 5-10 mins (or overnight) so all flavours are released into the oil.
Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.
Heat the oil (in a griddle pan ideally) over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.


See another recipe Bria has shared here


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