Chimichurri Grilled Chicken Salad

This recipe, oh, this Chimichurri Grilled Chicken Salad! It has become an absolute sensation in our household. The first time I made it, I was looking for something vibrant, healthy, and packed with flavour to break the monotony of our usual weeknight dinners. My husband, usually a man of few words when it comes to food (unless it’s not to his liking!), actually stopped mid-chew and said, “Wow, this is incredible. The chicken is so juicy, and that green sauce… what IS that?!” The kids, who can be notoriously picky about anything “green,” were surprisingly enthusiastic, especially about the tangy, garlicky chicken. They even asked for seconds of the “super chicken”! The bright, zesty chimichurri sauce, combined with the smoky char of the grilled chicken and the crisp freshness of the salad, creates a symphony of textures and tastes that is both invigorating and deeply satisfying. It’s become our go-to for summer barbecues, light lunches, and even meal-prepped goodness for the week. The beauty of it is its versatility and the sheer explosion of fresh, herby flavour that makes every bite an adventure. It truly feels like a restaurant-quality dish, yet it’s surprisingly straightforward to whip up at home.

Ingredients

Here’s what you’ll need to create this sensational Chimichurri Grilled Chicken Salad:

For the Chimichurri Sauce & Chicken Marinade:

• Fresh Parsley: 1 ½ cups, packed (the backbone of the sauce, providing a fresh, grassy flavour)
• Fresh Oregano: ¼ cup, packed (adds a pungent, earthy note; fresh is best, but 1 tablespoon dried can substitute in a pinch)
• Garlic: 4-6 cloves, roughly chopped (for that essential pungent kick; adjust to your garlic tolerance)
• Red Wine Vinegar: ½ cup (provides the tangy acidity that cuts through the richness)
• Extra Virgin Olive Oil: ¾ cup, plus more for grilling (good quality oil for flavour and richness)
• Red Pepper Flakes: ½ – 1 teaspoon (for a touch of warmth; adjust to your preferred spice level)
• Smoked Paprika: 1 teaspoon (optional, but adds a lovely smoky depth to the chicken marinade portion)
• Sea Salt: 1 teaspoon, or to taste (enhances all the flavours)
• Freshly Ground Black Pepper: ½ teaspoon, or to taste (for a bit of spice and complexity)
• Boneless, Skinless Chicken Breasts: 4 medium (about 1.5 – 2 lbs total), pounded to an even thickness of about ¾ inch (ensures even cooking and tenderness)

For the Salad:

• Mixed Greens: 8 cups (such as romaine lettuce, spinach, arugula, or a spring mix for a variety of textures and flavours)
• Cherry or Grape Tomatoes: 1 pint, halved (add a burst of sweetness and acidity)
• Cucumber: 1 large, peeled (optional), seeded, and diced (for a cool, crisp crunch)
• Red Onion: ½ medium, thinly sliced (provides a sharp, pungent counterpoint; soak in cold water for 10 minutes to mellow the flavour if desired)
• Avocado: 1-2 ripe, pitted, peeled, and sliced or diced (adds creaminess and healthy fats)
• Sweet Corn: 1 cup, grilled or roasted kernels (optional, for a touch of sweetness and smoky flavour)
• Feta Cheese or Cotija Cheese: ½ cup, crumbled (optional, for a salty, tangy finish)
• Fresh Lime Wedges: For serving (a final spritz brightens everything up)

Instructions

Follow these steps to craft your delicious Chimichurri Grilled Chicken Salad:

1. Prepare the Chimichurri Sauce:

• In a food processor, combine the packed fresh parsley, packed fresh oregano, roughly chopped garlic cloves, red wine vinegar, ½ teaspoon of the sea salt, and the red pepper flakes.
• Pulse several times until the herbs and garlic are finely chopped but not a smooth purée – you still want some texture.
• Scrape down the sides of the food processor bowl. With the processor running on low, slowly drizzle in the ¾ cup of extra virgin olive oil until the sauce is well combined and emulsified.
• Taste and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes to your preference.
• Transfer the chimichurri sauce to a bowl.

2. Marinate the Chicken:

• Take about ½ cup of the freshly made chimichurri sauce and place it in a separate shallow dish or a large zip-top bag. To this portion that will be used as a marinade, stir in the smoked paprika (if using) and the remaining ½ teaspoon of sea salt and the ½ teaspoon of black pepper. This separation is crucial to avoid cross-contamination, as the rest of the chimichurri will be used as a dressing.
• Add the pounded chicken breasts to the dish or bag with the ½ cup of chimichurri marinade. Ensure each piece of chicken is thoroughly coated.
• Cover the dish (or seal the bag) and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate for too long, as the acidity of the vinegar can start to “cook” the chicken and affect its texture.

3. Grill the Chicken:

• Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates well and lightly oil them to prevent sticking.
• Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
• Place the chicken breasts on the hot grill. Grill for about 5-7 minutes per side, depending on the thickness of the chicken. Avoid pressing down on the chicken, as this squeezes out the juices.
• The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the juices run clear when pierced with a fork. You should see lovely grill marks.
• Once cooked, transfer the grilled chicken to a clean cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavourful result.
• After resting, slice the chicken against the grain into ½-inch thick strips or dice it into bite-sized pieces.

4. Assemble the Salad:

• In a large salad bowl, combine the mixed greens, halved cherry or grape tomatoes, diced cucumber, and thinly sliced red onion. If using sweet corn, add it here as well.
• Add the sliced or diced grilled chicken to the salad bowl.
• Gently toss the salad ingredients together.
• Just before serving, add the sliced or diced avocado. This prevents it from browning too much.
• Drizzle a generous amount of the reserved (uncontaminated) chimichurri sauce over the salad. Start with about ¼ to ⅓ cup and add more to your liking. You can also serve extra chimichurri on the side.
• If using, sprinkle the crumbled feta or cotija cheese over the top.
• Garnish with fresh lime wedges for squeezing over individual servings.

5. Serve Immediately:

• Divide the Chimichurri Grilled Chicken Salad among plates or bowls and enjoy the explosion of fresh, zesty, and smoky flavours!

Nutrition Facts

• Servings: 4 hearty servings
• Calories per serving: Approximately 550-650 calories (This can vary based on chicken breast size, amount of olive oil used, and optional additions like cheese and avocado.)
• Protein: High in protein (approx. 40-50g), primarily from the chicken, essential for muscle repair and satiety.
• Healthy Fats: Rich in monounsaturated fats (approx. 30-40g), mainly from the extra virgin olive oil and avocado, beneficial for heart health.
• Fiber: Good source of dietary fiber (approx. 8-12g), from the fresh vegetables and greens, promoting digestive health and fullness.
• Vitamins & Minerals: Packed with various vitamins and minerals, including Vitamin C (from parsley, tomatoes), Vitamin K (from greens), and iron (from chicken and greens).
• Low Carbohydrate: Relatively low in net carbohydrates (approx. 15-25g without corn, higher with), making it a good option for those watching carb intake, especially if corn is omitted.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Preparation Time

• Active Preparation Time (Chopping, Mixing, etc.): Approximately 25-35 minutes. This includes making the chimichurri sauce and chopping the salad vegetables.
• Marinating Time: Minimum 30 minutes, up to 4 hours. This time is mostly hands-off.
• Cooking Time (Grilling Chicken): Approximately 10-15 minutes.
• Resting Time (Chicken): 5-10 minutes.
• Total Time (Excluding extended marinating): Approximately 40-60 minutes from start to finish if you opt for a shorter marinating period. With a longer marinade, plan accordingly. This recipe is quite efficient for the flavour payoff!

How to Serve

This Chimichurri Grilled Chicken Salad is wonderfully versatile. Here are some fantastic ways to serve and enjoy it:

• As a Standalone Main Course:
  • Serve generously in large individual bowls for a satisfying and complete meal.
  • Present on a large platter for a family-style dining experience, allowing everyone to admire the vibrant colours before digging in.
  • Perfect for a light yet filling lunch or a vibrant summer dinner.
• With Accompaniments:
  • Crusty Bread: Offer slices of warm, crusty bread (like a baguette or sourdough) on the side to soak up any extra chimichurri dressing.
  • Quinoa or Brown Rice: For a heartier meal, serve the salad alongside a small portion of cooked quinoa or brown rice, or even mix the grains directly into the salad.
  • Grilled Corn on the Cob: If you’re grilling the chicken, throw some corn on the cob on the grill too for a classic barbecue pairing.
  • Roasted Sweet Potatoes: Cubes of roasted sweet potato can be a delicious, slightly sweet addition mixed into the salad or served on the side.
• Creative Presentations:
  • In Wraps or Pitas: Spoon the chimichurri chicken and salad components into large lettuce wraps, whole wheat tortillas, or pita breads for a portable and delicious lunch.
  • Stuffed Avocados: Halve avocados, remove the pit, and fill the cavity with a smaller portion of the diced chimichurri chicken salad.
  • Deconstructed Platter: Arrange the grilled chicken, salad greens, chopped vegetables, and chimichurri sauce separately on a large board or platter, allowing guests to build their own salads. This is great for picky eaters or dietary restrictions.
• Garnish and Finishing Touches:
  • Always serve with extra chimichurri sauce on the side for those who want an extra flavour punch.
  • A sprinkle of toasted pepitas (pumpkin seeds) or sunflower seeds can add a delightful crunch.
  • Fresh lime or lemon wedges for a final spritz of acidity to brighten all the flavours just before eating.
  • A few extra fresh parsley or oregano leaves sprinkled on top can enhance the visual appeal.
• Drink Pairings:
  • Crisp White Wine: A Sauvignon Blanc or Pinot Grigio pairs beautifully with the zesty chimichurri.
  • Light Rosé: A dry rosé is another excellent choice for a refreshing accompaniment.
  • Lager or Pilsner Beer: A light, crisp beer complements the grilled flavours.
  • Sparkling Water with Lime: For a non-alcoholic option, sparkling water with a squeeze of fresh lime is perfect.

Additional Tips

To elevate your Chimichurri Grilled Chicken Salad experience, consider these eight handy tips:

1. Don’t Over-Process the Chimichurri: Aim for a finely chopped texture, not a smooth purée. You want to see the distinct flecks of herbs and garlic. This also prevents the sauce from becoming bitter.
2. Pound Your Chicken: Pounding the chicken breasts to an even thickness (around ¾ inch) is key. It ensures the chicken cooks evenly, preventing some parts from drying out while others are still undercooked. It also tenderizes the meat.
3. Rest Your Chicken: This is non-negotiable! After grilling, let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in significantly juicier and more flavourful chicken.
4. Taste and Adjust Chimichurri: Flavours can vary based on the freshness of your herbs and the potency of your garlic. Always taste the chimichurri before serving and adjust salt, vinegar, or red pepper flakes as needed. A little more acidity or salt can often make a big difference.
5. Mellow the Red Onion: If you find raw red onion too pungent, thinly slice it and then soak it in a bowl of ice-cold water for 10-15 minutes before adding to the salad. Drain well. This simple step significantly mellows its sharp bite.
6. Dress Just Before Serving (Mostly): While the chicken benefits from the chimichurri marinade, it’s best to dress the salad greens and other fresh components just before serving to prevent them from becoming soggy. You can toss the sturdier components like chicken and tomatoes with a bit of dressing earlier if you like.
7. Ingredient Swaps & Additions: Feel free to customize! Swap parsley for cilantro (or use a mix) for a different flavour profile in the chimichurri. Add other vegetables like bell peppers (grilled or raw), black beans, or artichoke hearts to the salad.
8. Make Chimichurri Ahead: Chimichurri sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavours often meld and improve over time. Bring it to room temperature before using, as the olive oil may solidify when chilled, and give it a good stir.

FAQ Section

Here are answers to some frequently asked questions about Chimichurri Grilled Chicken Salad:

1. Q: Can I use chicken thighs instead of chicken breasts?
   A: Absolutely! Boneless, skinless chicken thighs are a fantastic alternative. They are naturally more flavourful and forgiving, less prone to drying out on the grill. Adjust grilling time accordingly, as thighs might take a bit longer to cook through to 165°F (74°C).
2. Q: Can I make the chimichurri sauce spicier or milder?
   A: Yes, easily! To make it spicier, increase the amount of red pepper flakes or add a finely minced jalapeño or serrano pepper (seeds removed for less heat, included for more). To make it milder, reduce or omit the red pepper flakes entirely.
3. Q: What if I don’t have an outdoor grill?
   A: No problem! You can cook the chicken on a stovetop grill pan for those nice char marks. Alternatively, pan-sear the chicken in a hot skillet with a little olive oil for 5-7 minutes per side, or bake it in a preheated oven at 400°F (200°C) for 20-25 minutes, or until cooked through.
4. Q: How long can I store leftover Chimichurri Grilled Chicken Salad?
   A: It’s best to store the salad components separately if possible. Cooked chicken can be stored in an airtight container in the refrigerator for 3-4 days. The chimichurri sauce will last for up to 5 days. Dressed salad is best eaten the same day, as the greens will wilt. If you anticipate leftovers, dress individual portions.
5. Q: Can I use dried herbs if I don’t have fresh parsley and oregano?
   A: Fresh herbs are highly recommended for the best flavour in chimichurri. However, in a pinch, you can use dried herbs. The general rule is 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. So, for this recipe, you’d use about ½ cup of dried parsley and roughly 1 tablespoon + 1 teaspoon of dried oregano. You may need to let the sauce sit longer for the dried herbs to rehydrate and release their flavour.
6. Q: Is this recipe gluten-free?
   A: Yes, as written, this recipe is naturally gluten-free. Ensure all your packaged ingredients (like spices or vinegar) are certified gluten-free if you have celiac disease or severe gluten sensitivity.
7. Q: What are some other ways to use leftover chimichurri sauce?
   A: Leftover chimichurri is incredibly versatile! Use it as a marinade or sauce for steak, fish, shrimp, or roasted vegetables. Drizzle it over eggs, mix it into rice or quinoa, spread it on sandwiches, or use it as a dip for bread.
8. Q: Can I prepare parts of this salad ahead of time for meal prep?
   A: Yes, this salad is great for meal prep!
   • Chimichurri Sauce: Make up to 3 days ahead.
   • Chicken: Grill the chicken, let it cool, slice or dice it, and store it in an airtight container for up to 3-4 days.
   • Vegetables: Chop the tomatoes, cucumber, and red onion (store onion separately if desired) and keep them in separate containers.
   • Greens: Wash and dry your greens.
   • Assembly: When ready to eat, assemble your salad, add avocado, and dress. This keeps everything fresh and crisp.