Grilled Chimichurri Chicken Avocado Salad
This Grilled Chimichurri Chicken Avocado Salad delivers 9g protein and 433 calories per serving—a fat-forward option supporting hormone synthesis during intense training phases. Readies 4 servings on the stovetop in under 30 minutes, working as a complete meal or side that adds caloric density to lean proteins. Targets strength athletes in a surplus who need micronutrient-rich meals without excessive protein concentration.
Ingredients
- •Olive oil(120g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Red Wine(30g)
- •Parsley, Fresh(120g)
- •Garlic(240g)
- •Serrano Pepper(15g)
- •Oregano, Dried(4g)
- •1 teaspoon coarse salt (leveled)
- •1/2 teaspoon pepper (to taste)
- •Chicken Thigh, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Olive oil(5g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lettuce, Romaine(1200g)
- •Tomato
- •Yellow Onion
- •Avocado
- •1 pinch fresh parsley (to garnish)
Instructions
- 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.
- 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).
- 3Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes. Place the marinated chicken thighs in the pan and cook for 6–8 minutes per side, until the internal temperature reaches 165°F and the skin is golden brown and crispy. Transfer to a cutting board and let rest for 5 minutes.
- 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.
- 5Slice the rested chicken thighs against the grain into strips.
- 6Divide the lettuce evenly among 4 airtight containers, then top each with an equal portion of tomato, onion, avocado slices, and chicken strips.
- 7Drizzle each container with 2 tablespoons of the reserved chimichurri dressing and seal while still warm.
Nutrition — Per Serving
433
calories
9g
protein
33g
fat
- Carbohydrates
- 33g
- Saturated fat
- 4.5g
- Sodium
- 53 mg
- Dietary fiber
- 9.1g
4 servings per batch · ~434g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Chimichurri Chicken Avocado Salad have per serving?
Each serving provides 9g of protein, 433 calories, 33g fat, and 33g carbs. The low protein content makes this unsuitable as a primary protein source for muscle-building meal prep.
How long does Grilled Chimichurri Chicken Avocado Salad take to prep?
This recipe has quick prep time and makes 4 servings, enabling rapid assembly during meal prep sessions.
Is Grilled Chimichurri Chicken Avocado Salad good for fat loss?
At 433 calories per serving with minimal protein (9g), this salad functions better as a vegetable-heavy accompaniment to a higher-protein meal rather than a standalone fat loss option.
