This fresh Chimichurri Chicken Chopped Salad is loaded with lettuces, cherry tomatoes, cucumber, bell pepper, red onions and grilled chicken. It’s a complete meal to enjoy this summer!
We just arrived from our vacation in UK two days ago and I have to say that it feels good to be home although I already miss all the vibrant cities we visited. We had an amazing time there and we enjoyed every single moment. We didn’t want to waste any time there because we wanted to see/visit/learn everything we possibly could. And we were very lucky because our 1.5-year-old boy Thomas is such a good traveller. He didn’t complain about anything. When the few moments that he wasn’t very happy we played with him, gave some snacks and all of a sudden he was fine.
London is a great city. It’s rich in history with lot’s of incredible buildings, museums, palaces and shops to visit. Edinburgh happens to be one of the most beautiful cities in the world (I’m not exaggerated at all). For me it has a fairy tale vibe or it maybe makes you feel like you are back in the Medieval Times. Incredible! And Dublin is full of traditional pubs, parks and Victorian building. I have so much to say that I’m thinking to write a post only about our trip to Europe. Let me know if you would like that.
One downside of traveling to Europe is the jet leg (of course if you are traveling east-west or west-east)! Canada and London has 5 hours time zone difference. So, it’s not fun at all. I came back two days ago and I’m still feeling exhausted. I slept at 8pm last night and woke up today at 3:40am. Wait? What? Yes, you head me well… I tried to get back to sleep but I really couldn’t. So here I’m writing this post for you.
I was reading about how to minimize the effect of jet leg and everything that I was reading says to eat a well-balanced diet and drink lots of water.
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So, that’s exactly what I’m doing. And that’s why I brought to you today this delicious and very healthy Chimichurri Chicken Chopped Salad that is actually a complete meal. I love chimichurri – I have a ton of recipes using my Chimichurri Sauce Recipe here on the blog using it like my Grilled Chicken Chimichurri Recipe, Chimichurri Shrimp Broccoli Skillet, Chimichurri Chicken Salad, and Chimichurri Chicken Green Beans Skillet.
I grilled the breast chicken with only salt and pepper for about 3 minutes each side. Then, I made the Chimichurri sauce, which it’s very easy to prepare. I added all the ingredients for this sauce in a food processor and pressed pulse. In less than 5 minutes the sauce was ready to pour over the chopped salad.
This Chimichurri Chicken Chopped Salad is definitely a winner if you want to eat a light, but a very satisfying meal. It’s easy and quick to make, it’s low-carb, gluten-free, Whole30 and paleo friendly. So, what are you waiting for? Please give it a try and enjoy!
Watch the Chimichurri Chopped Salad Web Story. For more chicken salad recipe, try this Grilled Chicken Avocado Salad Recipe. It’s so easy to make and so good.
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
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Chimichurri Chicken Chopped Salad
Ingredients
For the Chicken
- 1 tbsp olive oil
- 2 medium skinless free range organic chicken breast
- Salt and ground black pepper
For the Salad
- 5 cups lettuce chopped
- 1 cup cucumber chopped
- 1 cup cherry tomato cut in half
- ½ cup red onions chopped
- ½ cup orange bell pepper chopped
For the Chimichurri Sauce
- 1 cup parsley*
- ¼ cup red onion chopped
- 1/2 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 garlic cloves
- ½ teaspoon Italian blend seasoning
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
For the Chicken
- Season chicken with salt and pepper.
- Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked though.
- Leave the breast chicken to cool down, slice it and set aside.
For the Chimichurri
- Add all the Chimichurri ingredients in a food processor or high-speed blender and process on low. For about 3 minutes. Set aside.
For the Salad
- In a large salad bowl, add first the lettuce, and then top it with cucumber, cherry tomatoes, red onions, bell pepper and the sliced breast chicken.
- Pour the Chimichurri sauce on top of the salad and taste to check for seasoning.
Tips
- You can make this sauce with ½ cup of cilantro + ½ cup of parsley too.*
- You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
- Feel free to change up the vegetables in the salad.
- To store: If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Everything will keep well when separate from the dressing for up to 4 days.
- To freeze: I don't recommend freezing the salad, but you can freeze the chicken for up to 3 months.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Diana says
What kind of parsley?
Olivia says
Any kind – Curly and Italian parsley.
Sues says
Whaaaat! This is pretty much the prettiest salad ever! Love all the colors and flavors. Glad you had a great trip, but welcome home 🙂
Olivia says
Wow thank YOU! You’re so sweet 😉
Katrina@Cook Ware Lab says
This salad looks yummy! I can not wait to keep my mouth shut!Slurp!
Olivia says
I bet you will love this recipe 🙂
Megan says
How would you recommend cooking the chicken if we don’t have access to a grill or grill pan? Thanks!
Olivia says
You can cook in a cast iron skillet in the stove or you can bake it in the oven.
Kristy says
So refreshing!! Tangy dressing easy to make.
Olivia says
Indeed it is 😉