Chemichurri Chicken Salad

This Chemichurri Chicken Salad has bold flavors from our unique blend of Boneless chicken, avocado and mixed greens make this a quick dinner.

Yield	Prep Time	Total Time
2	10	20

Ingredients

3	Tablespoon	Our Chemichurri Unique Blend
2	Each	Breasts of Chicken
1.5	Tablespoon	Extra Virgin Olive Oil
6	Cup	Mixed Fresh Greens
1	Medium	Medium Bell Pepper
1/2	Cup	Red Cabbage, thinly sliced
1	Each	Avocado seeded and peeled

Directions

Put chicken breasts in a shallow dish and brush 1 to 2 tablespoons Chemichurri sauce on each. Save the remaining Chemichurri sauce to use as dressing. Let the chicken marinate for 20 – 30 minutes.

Wash and dry salad greens, dice red pepper, slice cucumber and cabbage. Arrange in salad bowl or on individual plates or shallow bowls.

Heat oil in a skillet over medium heat. When hot, add chicken breasts. Cook on each side for 5 minutes, watching carefully and adjusting the heat if necessary, to prevent scorching the herbs in the Chemichurri sauce. Cook until no longer pink inside or until chicken has reached an internal temperature of at least 165°F.

Remove to a cutting board and let rest for a few minutes before slicing on the diagonal.

Slice avocados add to salad along with the sliced chicken. Drizzle with reserved Chemichurri dressing and serve.