Chargrilled chicken chimichurri salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 chicken breastssmall
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- olive oil
CHIMICHURRI SALAD
- extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 red onionfinely diced
- 1/2 small clove garliccrushed
- 2 handfuls rocket
- a small bunch corianderleaves picked
- a small bunch flat-leaf parsleyleaves picked
Nutrition: per serving
- kcal244low
- fat10.5g
- saturates1.7g
- carbs3g
- sugars2.4g
- fibre36g
- protein32.5g
- salt0.4g
Method
step 1
Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
step 2
Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.
step 3
Whisk 1 tbsp extra-virgin olive oil and the red wine vinegar together with some seasoning in a bowl and add the red onion and garlic.
step 4
Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
step 5
Rest on a plate for 2 minutes before slicing.
step 6
Add the rocket, coriander and parsley leaves to the dressing and toss well.
step 7
Pile onto plates and top with the sliced chicken and any resting juices.
