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Grilled Chicken Chimichurri Salad

Serves

Prep Time

10 Minutes

Cook Time

10 Minutes

Some meals manage to feel both fresh and satisfying at the same time, and this Grilled Chicken Chimichurri Salad is exactly that. Juicy grilled chicken, crisp vegetables, creamy avocado, and mozzarella pearls come together with a bright herb-packed chimichurri vinaigrette that tastes like summer in every bite.

I originally planned to add quinoa to this salad and completely forgot it sitting on the stove. Turns out, it was delicious either way. Add quinoa for extra fiber or leave it out for a lighter option. This is one of those meals that's easy enough for a busy weeknight but beautiful enough to serve when friends come over.

Healthy-ish Tip: Make a double batch of the chimichurri vinaigrette and keep it in the refrigerator for up to five days. It's delicious on grilled vegetables, seafood, eggs, sandwiches, and grain bowls, making healthy meals come together in minutes.

Ingredients

For the Chicken 
1½ pounds boneless, skinless chicken breasts or thighs
1 tablespoon SOOC Garlic olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
For the Chimichurri Vinaigrette
⅓ cup SOOC Garlic olive oil
2 tablespoons white wine vinegar
1 garlic clove
½ teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon red pepper flakes
½ cup fresh flat-leaf parsley, packed
2 tablespoons honey
For the Salad
2 cups cucumber, chopped
2 cups cherry tomatoes, halved
8 ounces mozzarella pearls, halved
1 avocado, diced
2 cups cooked quinoa (optional)

Directions

Preheat a grill or grill pan to medium-high heat. Brush the chicken with olive oil and season with salt, pepper, and garlic powder. Grill the chicken for 5–7 minutes per side. Remove from the grill and let rest for 5–10 minutes before slicing.

While the chicken rests, make the chimichurri vinaigrette. Combine olive oil, vinegar, garlic, salt, oregano, paprika, red pepper flakes, parsley, and honey in a blender or food processor. Blend until mostly smooth, leaving a little texture.

In a large serving bowl, combine cucumber, tomatoes, mozzarella pearls, avocado, and quinoa if using. Drizzle half of the chimichurri vinaigrette over the salad and toss gently.

Slice the grilled chicken and to the salad. Spoon the remaining chimichurri vinaigrette over the chicken. Serve right away or chilled the next day.