Serves: 2
For the grill:
- 450g chicken breast
- 1 parsley coriander chimichurri sauce, divided
- 2 large ears of fresh sweet corn, husked
- cooking spray, for grilling
For the salad + toppings:
- 1 bag Taylor Farms Southwest Chopped Salad Kit
- 1 large avocado, pitted and thinly sliced
- 2 large stem tomatoes, chopped
- 1 lime, cut into 6 wedges
Directions
For the grill:
- Marinate chicken breast in in 3/4 cup of chimichurri sauce for 1 hour or overnight if possible.
- Preheat grill to medium-high heat. Spray the corn with cooking spray.
- Place the marinated chicken breast and corn directly on the grill. Flip the corn every two minutes and remove when the corn has turned a bright yellow and has beautiful grill marks. Flip the chicken after 5 minutes and grill on the other side until chicken has fully cooked through.
- To serve, cut the corn off the cob and slice the grilled chimichurri chicken into thin slices.
To assemble:
- In a large salad bowl, add the entire contents of the Taylor Farms Southwest Chopped Salad Kit except for the creamy coriander dressing. Toss together and divide into 3 separate salad bowls.
- Add the sliced grilled chicken breast, grilled corn, avocado slices and chopped tomatoes to each bowl. Brush chicken with remaining chimichurri sauce and freshly squeezed lime juice.
- Top salads with creamy coriander dressing and enjoy!
*Store-bought chimichurri sauce can be used
This recipe is bought to you by Taylor Farms New Zealand
Sounds great, but I guess the sauce, you just add to much parsley or coriander?
Sorry about the sauce not being clear. I have added a link in the recipe on how to make the parsley coriander chimichurric sauce.
Oh wow this sounds delicious!! Hubby and kids would definitely be keen to try this and what a good excuse to try the new mixed salad range 🙂
This would be perfect to take as a BYO platter to a dinner/BBQ! It looks delish and so many yummy flavours 🙂
I am so trying this meal! It sounds so tasty, and I’m sure it would go down well at our next BBQ