Grilled Chicken Salad with Chimichurri Dressing

By Stonyfield

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.

Ready In: 1 hr 25 mins

Level: Easy

Prep: 1 hr 15 mins

Cook: 10 mins

Yields: 6 Servings


  • 1 c parsley leaves
  • 1/4 c oregano leaves
  • 1 shallot (chopped)
  • 4 cloves garlic (chopped)
  • 3 T red wine vinegar
  • 2 T olive oil
  • 1 t grated lemon zest
  • 3/4 t salt
  • 3/4 t black pepper
  • 1 lb boneless skinless chicken tenders
  • 3/4 c Stonyfield Organic Whole Milk Plain Yogurt
  • 12 c mixed spring greens
  • 2 c carrot matchsticks
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    make it with yogurt instead!