This fresh and lively summer salad delivers healthy and delicious results.
Preheat grill to medium heat; grease grate well. Stir together parsley, oil, basil, vinegar, lemon juice, jalapeño, garlic, salt, pepper and oregano.
Toss 1/4 cup (60 mL) herb chimichurri with chicken. Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 5 minutes; slice.
Divide arugula among 4 plates. Top with tomato, corn, cucumber, avocado and red onion. Arrange chicken slices on top of salad. Drizzle with remaining chimichurri.