Grilled Chicken Salad with Chimichurri

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


15 minutes


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


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.


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