Chargrilled chicken chimichurri salad
We've added the punchy flavours of chimichurri sauce to this chicken salad recipe. Our quick and easy dish has less than 250 calories and is ready in 15 minutes, ideal for a healthy midweek meal
- 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.
