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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.

Ready in: Level: Easy
Prep: Cook: 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

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%


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.