Ingredients
450g chicken breast
1 tbsp parsley coriander chimichurri sauce
divided; store-bought can be used
2 large ears fresh sweet corn
husked
cooking spray
for grilling
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
Equipment
- 1 grill
- 1 large salad bowl
Instructions
- Marinate chicken breast 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.
- 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 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!
Notes
Tip
Store-bought chimichurri sauce can be used to save time.
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