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

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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 hour 25 minutes

Level: Easy

Prep: 1 hour 15 minutes

Cook: 10 minutes

Yields: 6 Servings

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Ingredients

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

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.