Grilled Chimichurri Chicken Avocado Salad

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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Vinegar, Red Wine
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  0.5 cup Parsley, Fresh
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  3 Garlic(9g)
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  2 Serrano Pepper(32g)
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  0.8 tsp Oregano, Dried
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  1 tsp 1 teaspoon coarse salt (leveled)
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  0.5 tsp 1/2 teaspoon pepper (to taste)
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  5 cup Lettuce, Romaine
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  3 Tomato(369g)
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  1 Yellow Onion(55g)
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  2 Avocado(300g)
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  1 1 pinch fresh parsley (to garnish)

Instructions

1. 1Finely mince the fresh garlic and serrano pepper, then roughly chop the fresh parsley. Combine in a small bowl with the dried oregano, red wine vinegar, and olive oil, stirring until emulsified—this is your chimichurri base. Reserve half of the chimichurri in a separate container for dressing, and pour the remaining half into a shallow dish.
2. 2Pat the chicken thighs dry with paper towels, then place them in the shallow dish with chimichurri marinade, turning to coat all sides. Let marinate for 20 minutes at room temperature (or up to 2 hours refrigerated if time allows).
3. 3Preheat your grill to medium-high heat (about 400°F) for 5 minutes. Place the marinated chicken thighs on the grill skin-side down and cook for 7–9 minutes until the skin is golden brown and releases easily from the grates, then flip and cook for 6–8 minutes more until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
4. 4While the chicken rests, slice the romaine lettuce into bite-sized pieces, dice the tomato, thinly slice the onion, and cut the avocado into thin slices.
5. 5Slice the rested chicken thighs against the grain into strips.
6. 6Divide the lettuce evenly among 4 airtight containers, then top each with an equal portion of tomato, onion, avocado slices, and chicken strips while still warm.
7. 7Drizzle each container with the reserved chimichurri dressing, seal, and refrigerate until ready to serve.