Chimichurri Chicken Avocado Salad


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Chimichurri Chicken Avocado Salad

Ingredients:

1 lb. / 450g boneless chicken breasts - pounded to an even thickness
3.5oz/ 100g mixed salad leaves
1 cup cherry tomatoes - halved
1 large avocado - sliced or chopped
1 cup sliced cucumber
1-2 jalapenos - sliced
1/2 red onion
1 lemon
Chimichurri Sauce Ingredients
1/2 cup olive oil - extra virgin
1/4 cup apple cider vinegar
1/2 cup fresh parsley
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1-2 garlic cloves
1 red chili - deseeded
sea salt and pepper - to your taste
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Instructions:

Add all Chimichurri ingredients into a food processor. Pulse until finely blended, scraping down the sides several times if needed. Then remove and keep 2-3 tablespoons to use later as a dressing.
Place the remaining marinade into a large freezer bag together with chicken and mix well to coat. Refrigerate for a minimum of 30 min (overnight is best).
Heat 1 Tbs olive oil in a large non-stick skillet over medium-high heat.
Add in the chicken and cook undisturbed for about 4-5 minutes on each side, or until cooked through and no longer pink on the inside.
Remove the chicken to a cutting board and let it rest for a couple of minutes, then slice it.
Add all salad ingredients into a large bowl, drizzle the remaining Chimichurri sauce, squeeze the lemon, and toss everything to combine.
Taste and season with salt and pepper if needed.
Enjoy!


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