Chimichurri Chicken Salad
This makes a total of 5 servings of Chimichurri Chicken Salad. Each serving comes out to be 285.94 Calories, 21.24g Fats, 3.08g Net Carbs, and 17.24g Protein.
Ingredients
- 250 grams spring mix greens
- 2 medium chicken breasts
- 2 medium cubed avocados
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- ¼ cup parsley chopped
- 1 tablespoon oregano chopped or dried
- 1 teaspoon red chili flakes
- 1 teaspoon minced garlic
Instructions
- Preheat non-stick pan.
- Place mixed greens and cubed avocado into a salad bowl.
- Cook chicken breasts until firm and there is no pink.
- Remove chicken breasts from stove to cool.
- In a small bowl, thoroughly mix olive oil, vinegar, parsley, oregano, garlic, and chili flakes.
- Once they have cooled, cube the chicken breasts.
- Add the cubed chicken breasts to the salad and toss to coat with chimichurri dressing.
- Serve and top with the desired amount of chimichurri dressing.