Ingredients:
For The Chicken
- 1 tbsp olive oil
- 2 medium skinless free range organic chicken breast
- Salt and ground black pepper
For The Salad
- 5 cups lettuce chopped
- 1 cup cucumber chopped
- 1 cup cherry tomato cut in half
- ½ cup red onions chopped
- ½ cup orange bell pepper chopped
For The Chimichurri Sauce
- 1 cup parsley
- ¼ cup red onion chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 garlic cloves
- ½ teaspoon Italian blend seasoning
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
Method:
For The Chicken
1. Season chicken with salt and pepper.
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.
2. 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
1. 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.
2. Pour the Chimichurri sauce on top of the salad and taste to check for seasoning.
