Chicken Chimichurri Salad

Chicken Chimichurri Salad is loaded with grilled chicken, corn, asparagus, zucchini, red onion and tomatoes and topped with a fresh parsley and cilantro herb chimichurri vinaigrette.

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In the summer, a huge salad is one of my favorite meals! I love grilling up chicken, having a bed of lettuce or spinach and topping it with a ton of toppings. My mom is the queen of making huge salads for meals and I learned from her. There are so many different varieties of salads to make that I pretty much never get sick of them. For this Chicken Chimichurri Salad, I wanted to use a bunch of fresh seasonal produce that I had on hand.

I love summer produce because it tastes the best, there are tons of options and it makes healthy eating easy. Having fresh produce on hand makes it simple to whip up meals that are nutritious. Our go-to meal combinations in the summer are fresh veggies, lean protein and whole-grains, corn or potatoes.

I've been dying to make my own chimichurri sauce because I have had it at restaurants and it is so delicious. It is perfect on steak, salads, potatoes or anything really. Once you've had it, you will want to make it again and again. I know I do! I had garden tomatoes on hand, corn on the cob, fresh asparagus and zucchini. I threw most of it on the grill for those delicious grill marks and grilled some chicken which turned out excellent. Feel free to use whatever ingredients you have on hand.

Yield: serves 4 Author: Amanda Hernandez

Chicken Chimichurri Salad

Chicken Chimichurri Salad is loaded with grilled chicken, corn, asparagus, zucchini and tomatoes and topped with a fresh herb chimichurri vinaigrette!

Prep Time: 10 minutes Cook time: 15 minutesTotal time: 25 mins

INGREDIENTS

1 pound boneless, skinless chicken breasts
Juice from 1/2 lemon
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 corn on the cobs, husks removed
1 medium zucchini, sliced
1/2 pound asparagus
1 large tomato, sliced
1/2 red onion, thinly sliced
8 cups romaine lettuce, chopped
Chimichurri Vinaigrette
2 garlic cloves, peeled
1 1/2 cups fresh parsley
1/2 cup cilantro
1/2 cup red wine vinegar
1/2 cup olive oil
Pepper and salt to taste

INSTRUCTIONS

Drizzle chicken, corn, zucchini and asparagus with olive oil, lemon juice, garlic powder and Italian seasonings. Grill chicken and veggies for about 5 minutes on each side until chicken is cooked through and veggies are soft with grill marks.
Meanwhile, blend together all ingredients for chimichurri vinaigrette in a blender or food processor until smooth.
Slice chicken, chop zucchini, slice corn off cob and chop asparagus into bite sized pieces.
In bowls, lay romaine lettuce down. Top with sliced chicken and vegetables. Drizzle with chimichurri sauce.

Enjoy!