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!
Course Salad
Cuisine Argentina, Mexican
Keyword gluten-free, low-carb, lunch, paleo, side dish, spring, summer, whole30
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.
Video
Notes
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.