Pan-Seared Chimichurri Chicken Breast Salad
Every time I want something lite and fresh, but hearty to eat; I think of a salad. This Chimichurri Chicken salad is a complete meal that includes carrots, cherry tomatoes, cucumbers, cheese, red onions, eggs, and pan-seared chicken breasts. The chicken breasts are full of flavor, as I used the chimichurri sauce for a marinade as well as a salad dressing. Two for One!
Let’s get started….
For the Chimichurri Marinade/Sauce:
- 1 ½ cup parsley (packed fresh), washed and dried
- 3 garlic cloves, peeled
- 1 red jalapeño pepper
- 1 shallot, peeled
- ½ cup extra-virgin Olive Oil
- ¼ cup red wine vinegar (or apple cider vinegar)
- 2 tbsp. oregano
- 1 tsp. sea salt
- 1 tsp. black pepper
- ½ habanero pepper, optional for spice
For the Chicken Breast:
- 2 medium skinless boneless chicken breasts
- Chimichurri Marinade
- Olive Oil
For the Salad:
- 3 romaine hearts, chopped
- 1 cup carrots, shredded
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, cut in half
- 1 cup cheese, shredded (your choice)
- ½ cup red onions, chopped
- 4 boiled eggs, chopped
- Chimichurri sauce and/or salad dressing of choice
Combine all ingredients in food processor and puree until smooth. Pour some of the Chimichurri sauce onto the chicken breasts, let it marinade for at least 30 minutes. Save some of the sauce on the side in a bowl, pour a little olive oil over the mixture, and let it stand until ready to use.
For the Chicken Breast:
I love a good, juicy chicken breast. Many moons ago, I found the perfect recipe to cooking the juiciest, tender chicken breast. A Blog Post by Kitchn: How To Cook Moist & Tender Chicken Breasts Every Time. I’ve adopted these instructions every time I cook skinless boneless chicken breast and it comes out perfect every time!
- Rinse and clean the chicken breasts
- Flatten the chicken breasts with mallet, wide mason jar, or anything that can get the job done lol (So many options!)
- Marinade the chicken breasts for at least 30 minutes
- Heat the pan over high heat. When the pan is hot, add the olive oil… then add the chicken breasts.
- Cook the chicken breasts for 1 minute on one side (let it get a little golden brown)
- After 1 minute, flip each chicken breast over. Turn the heat down to low and cover the pan tightly. Let the chicken breasts cook on low for 10 minutes (Put your timer on!)
- Turn off the stove completely and let the chicken breasts sit in the pan for an additional 10 minutes (Reset the timer!)
- After the 10 minutes are up, take the lid off, and the chicken is done. (Make sure it has cooked though and there is no pink in the middle)
- Let the chicken breast cool down, slice it, and set aside.
For the Salad
In a large salad bowl, add the romaine lettuce first, and then top it off with carrots, cucumbers, cherry tomatoes, cheese, red onions, eggs, and the sliced chimichurri breast chicken.
Pour the Chimichurri sauce (or salad dressing of your choice) on top of the salad and enjoy!
Thanks Jen for the Salad Bowls!