Mexican Chimichurri Chicken Salad

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For the grill:

  • 1 pound chicken breast
  • 1 cup parsley cilantro chimichurri sauce, divided
  • 2 large ears of fresh sweet corn, husked
  • cooking spray, for grilling

For the salad + toppings:


For the grill:

  1. Marinate chicken breast in in 3/4 cup of chimichurri sauce for 1 hour or overnight if possible.
  2. Preheat grill to medium-high heat. Spray the corn with cooking spray.
  3. Place the marinated chicken breast and corn directly on the grill. Flip the corn every two minutes and remove when the corn has turned a bright yellow and has beautiful grill marks. Flip the chicken after 5 minutes and grill on the other side until chicken has fully cooked through.
  4. To serve, cut the corn off the cob and slice the grilled chimichurri chicken into thin slices.

To assemble:

  1. In a large salad bowl, add the entire contents of the Taylor Farms Southwest Chopped Salad Kit except for the creamy cilantro dressing. Toss together and divide into 3 separate salad bowls.
  2. Add the sliced grilled chicken breast, grilled corn, avocado slices and chopped tomatoes to each bowl. Brush chicken with remaining chimichurri sauce and freshly squeezed lime juice.
  3. Top salads with creamy cilantro dressing and enjoy!

*Store-bought chimichurri sauce can be used as well.


Recipe courtesy of Isabel Eats.