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.
- 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
Calories: 180, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 50mg, Sodium: 430mg, Total Carbohydrate: 11g, Dietary Fiber: 3g, Sugars: 5g, Protein: 21g, Vitamin A: 320%, Vitamin C: 45%, Calcium: 15%, Iron: 15%
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.