Grilled Chicken Salad with Chimichurri

This fresh and lively summer salad delivers healthy and delicious results.

15 min

Ingredients

Boneless, Skinless Chicken Breasts

4 Zabiha Halal Boneless Skinless Chicken Breasts
3/4 cup (175 mL) finely chopped fresh parsley
1/3 cup (75 mL) olive oil
1/4 cup (60 mL) finely chopped fresh basil
1/4 cup (60 mL) red wine vinegar
2 tbsp (30 mL) lemon juice
1 jalapeño pepper, seeded and diced
1 large clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
1/2 tsp (2 mL) dried oregano
5 oz (150 g) arugula
1 large tomato, chopped
1 cup (250 mL) corn kernels, cooked
1 cup (250 mL) chopped cucumber
1 ripe avocado, halved, pitted and chopped
1/4 small red onion, thinly sliced

Directions

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.