Grilled Chicken Salad with Chimichurri Dressing
Here's a lighter version of the classic steak dish. Save time by marinating the chicken in the morning so pulling it together at night is a cinch.
|3||tbsp||red wine vinegar|
|1||tsp||grated lemon zest|
|1||lb||boneless skinless chicken tenders|
|3⁄4||c||Stonyfield Organic Whole Milk Plain Yogurt|
|12||c||mixed spring greens|
In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, and 1/4 teaspoon each of the salt and pepper. Pulse until combined; set aside. Place chicken in a large re-sealable bag with 5 tablespoons of the parsley mixture and turn to coat. Refrigerate for at least 1 hour.
Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Remove chicken from marinade and discard bag. Sprinkle remaining 1/2 teaspoon salt and pepper over chicken. Grill about 5 minutes per side or until internal temperature registers 160°on an instant read thermometer. Allow chicken to rest for 5 minutes.
Meanwhile, stir together remaining 1/4 cup parsley mixture and yogurt. Place greens and carrots in a large serving bowl and toss to mix. Cut chicken diagonally into thin slices and add to serving bowl. Drizzle prepared dressing over top and gently toss to coat. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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