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
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 hour 25 minutes
Level: Easy
Prep: 1 hour 15 minutes
Cook: 10 minutes
Yields: 6 Servings
- 1 c parsley leaves
- 1/4 c oregano leaves
- 1 shallot (chopped)
- 4 cloves garlic (chopped)
- 3 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 tsp grated lemon zest
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 lb boneless skinless chicken tenders
- 3/4 c Stonyfield Organic Whole Milk Smooth & Creamy Plain
- 12 c mixed spring greens
- 2 c carrot matchsticks
Ingredients
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.
