Mexican Chimichurri Chicken Salad

Serves: 2

For the grill:

  • 1 pound chicken breast
  • 1 cup parsley corinader 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


For the grill:

  1. Marinate chicken breast in in 3/4 cup of chimichurri sauce for 1 hour or overnight if possible.
  2. Preheat grill to medium-high heat. Spray the corn with cooking spray.
  3. 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.
  4. To serve, cut the corn off the cob and slice the grilled chimichurri chicken into thin slices.

To assemble:

  1. In a large salad bowl, add the entire contents of the Taylor Farms Southwest Chopped Salad Kit except for the creamy cilantro dressing. Toss together and divide into 3 separate salad bowls.
  2. 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.
  3. Top salads with creamy cilantro dressing and enjoy!

*Store-bought chimichurri sauce can be used

This recipe is bought to you by Taylor Farms New Zealand 


  1. MuddledUpMolly 28/11/2017 at 11:31 am

    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 🙂

  2. Bevik1971 28/11/2017 at 10:28 am

    This would be perfect to take as a BYO platter to a dinner/BBQ! It looks delish and so many yummy flavours 🙂

  3. kymmage 27/11/2017 at 6:58 pm

    I am so trying this meal! It sounds so tasty, and I’m sure it would go down well at our next BBQ

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