Grilled Chicken & Scallion Chimichurri Salad
Grilled Chicken & Scallion Chimichurri Salad. Nothing like salads and grilling in the summer. And this one is loaded with alllll the ingredients of summer. Avocado, cherry tomatoes, grilled romaine, grilled chicken, basil. All drizzled with a grilled scallion Chimichurri. So fresh, so good !!
Nothing quite like a grilled salad to kick off the first night of June. Plus it’s a beautiful day, so why not grill? Ya know? This salad has grilled romaine, grilled chicken, and my favorite part…grilled scallion chimichurri. We usually do an Avocado Chimichurri which is our classic go to. But this grilled scallion chimichurri miiiiight just be better. The flavors from the charred scallions are just next level.
The romaine is layered with the simple grilled chicken, topped with an avocado and tomato salad, and drizzled with the grilled scallion chimichurri. Not only does this taste like all the flavors of summer, but it looks like all things summer too. Perfect for grilling season and the summer months.
Speaking of summer months…happy first day of June. This week is also flying because it’s a short week especially for me. I definitely cannot complain about a 3 day work week. And tomorrow we will already be back to the shore again…so stay tuned for more summery eats to come !!
Ingredients
2 heads romaine hearts; sliced in half lengthwise
2 bunches scallions; halved crosswise and trimmed
1 cup olive oil; divided
2 pounds boneless chicken breasts; pounded thin
1 cup fresh parsley leaves
1 tablespoon red wine vinegar
2 tablespoons fresh oregano leaves
1/2 teaspoon red pepper flakes
salt and pepper
10 ounces cherry tomatoes; halved
1 avocado; diced
fresh basil leaves
Directions
Drizzle the romaine and scallions with 2 tablespoons of the olive oil. Season with salt and pepper. Heat the grill on medium-high heat. Arrange the romaine and scallions in an even layer on the grill, turning occasionally until charred. Remove from the grill and set aside.
Rub the chicken with 2 tablespoons of olive oil. Season with salt and pepper. Grill until the chicken begins to brown for about 3 minutes per side. Remove from the grill and set aside with the romaine.
In the bowl of a food processor, add the parsley, red wine vinegar, oregano leaves, red pepper, and grilled scallions. While processing, add the remaining 3/4 cup of olive oil. Process until well combined. Transfer to a bowl and season with salt and pepper.
Assemble the salad. Top the romaine with the grilled chicken, tomatoes, and avocado. Drizzle with the chimichurri and serve.
