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. Grilled Chicken Salad with Chimichurri Dressing Go to recipes By Stonyfield Dressings & Marinades Main Dishes Salads Other Summer Latin American Red, White, and Blue Father's DayHere'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 hour 25 minutes Level: Easy Prep: 1 hour 15 minutes Cook: 10 minutes Yields: 6 Servings Print RecipeIngredients1 c parsley leaves1/4 c oregano leaves1 shallot (chopped)4 cloves garlic (chopped)3 Tbsp red wine vinegar2 Tbsp olive oil1 tsp grated lemon zest3/4 tsp salt3/4 tsp black pepper1 lb boneless skinless chicken tenders3/4 c Stonyfield Organic Whole Milk Smooth & Creamy Plain12 c mixed spring greens2 c carrot matchsticksdirectionsStep 1In 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 2Heat 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 3Meanwhile, 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.