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Chimichurri Grilled Chicken Salad and Vegetables Recipe

Courtney O'Dell
  • 20 minutes
  • Serves 5

INGREDIENTS

1 cup

Fresh Parsley

1/2 cup

olive oil

1/3 cup

red wine vinegar

1/4 cup

fresh cilantro

3 cloves

garlic, peeled

3/4 tsp

dried red pepper (crushed)

1/2 tsp

ground cumin

1/2 tsp

salt

1 lb

chicken breast (diced into 1" cubes)

4 tbsp

chimichurri sauce

8 oz

cremini mushrooms (cleaned, stems removed)

1

white onion (sliced)

8 oz

marinated artichoke hearts

1

bunch asparagus (woody ends trimmed)

4 tbsp

chimichurri sauce

1

hard boiled egg (sliced)

3 cups

lettuce