Chimichurri Chicken Salad
This fresh and healthy Chimichurri Chicken Salad is a delicious and easy lunch recipe that can be prepped ahead. It is loaded with fresh herbs, garlic and lime with crunchy celery and nuts with tender chicken breast.
I originally shared this recipe on June 27, 2014. I have updated the images and some of the text today.
Table of contents
Why We Love This Recipe For Chimichurri Chicken Salad
I’ve always been a huge fan of chicken salad. It’s so easy to make and a great way to add protein to your meals. Chicken salad is perfect for meal prepping, and is often low on carbs. This chimichurri chicken salad is flavored with a freshly made chimichurri sauce and is one of my favorites.
We all know that steak and chimichurri are a match made in heaven, but chicken salad with chimichurri sauce is also a new rising star! Mark My words! It’s a great mayo-free recipe to make for a luncheon with friends or as a cool dinner on a hot night.
Recipe Highlights
- Each serving has 16 grams of protein and is right around 200 calories!
- It’s a great make-ahead/meal prep recipe.
- It’s very low carb (only 2 grams per serving).
More Chicken Salad Recipes You’ll Love
Key Ingredients to Make This Recipe
- Boneless Skinless Chicken Breast: You can also use leftover cooked chicken.
- Seasonings: Kosher salt, garlic and lime juice or red wine vinegar.
- Fresh Herbs: Cilantro and parsley
- Extra Virgin Olive Oil
- Other Salad Ingredients: I added chopped celery hearts and toasted almonds for crunch and to bulk up the portion size.
Step-by-Step Instructions to Make This Chimichurri Chicken Salad
Step 1: Poach chicken
Bring two cups of water to a boil in a medium saucepan. Add ½ teaspoon salt and stir to dissolve. Add chicken breast and return to a simmer over high heat. Reduce the heat to medium-low to a gentle simmer, then cook, covered, turning occasionally until the chicken is cooked through, 12 to 15 minutes. Transfer the chicken to a cutting board to cool for about 20 minutes. Cut the chicken into ½-inch to 3/4–inch cubes.
Step 2: Make chimichurri
Sprinkle the remaining ½ teaspoon salt over the garlic and mash with the side of a chef’s knife until it forms a thick paste. Transfer the garlic and salt paste, cilantro, parsley, olive oil and lime juice or vinegar to a food processor and process until it forms a thick paste, scraping down the sides occasionally.
Step 3: Assemble Chimichurri Chicken Salad
Stir together the chicken, chimichurri, celery and almonds in a medium bowl until the chicken is coated in the chimichurri sauce. Serve the chicken salad at room temperature or refrigerate until chilled.
FAQs and Expert Tips
It is an uncooked sauce that originated in Argentina and Uruguay and is most commonly made with parsley, oregano, garlic, olive oil, red wine vinegar and red chile pepper flakes. It can be made with a variety of herbs like cilantro, basil and mint in addition to parsley. The flavor profile is tangy and herbal with just a hint of spice.
I piled it this chimichurri chicken salad on top of lettuce and it was so delicious! You could also serve it between two pieces of bread, or add it to a wrap.
It’s quite versatile and can be used as a basting sauce, marinade or served as a condiment with grilled meats, seafood and veggies
Place in an airtight container and store in the fridge for 3 to 5 days.
Make the recipe up to 24 hours in advance, or simply make a double batch to have throughout the week. (See storing instructions above.)
More Healthy Lunch Ideas
- This Mediterranean Tuna Salad has lots of fresh veggies to make it a satisfying no-mayo tuna salad.
- This Spinach, Beet and Chicken Power Salad is a great meal prep lunch to make for busy work days.
- This high-protein Chickpea Avocado Salad is dreamy and creamy from the luscious avocado lemon and basil dressing.
- Our Vegan Chickpea “Tuna” salad is a great high-protein option too.
- You should also add this Wasabi Glazed Salmon Power Salad to your meal prep menu.
- Don’t miss checking out these awesome Healthy Lunchbox Recipes, too!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Chimichurri Chicken Salad
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This fresh and healthy Chimichurri Chicken Salad is a delicious and easy lunch recipe that can be prepped ahead. It is loaded with fresh herbs, garlic and lime with crunchy celery and nuts with tender chicken breast.
Ingredients
- 2 cups water
- 1 teaspoon salt, divided
- 1 pound boneless skinless chicken breast
- 1 teaspoon minced garlic
- 1 cup clean packed cilantro leaves
- 1/2 cup parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice or red wine vinegar
- 1 cup finely chopped celery hearts
- 1/4 cup toasted sliced or slivered almonds
Instructions
- Bring two cups of water to a boil in a medium saucepan. Add ½ teaspoon salt and stir to dissolve. Add chicken breast and return to a simmer over high heat. Reduce heat to medium-low to maintain a gentle simmer and cook, covered, turning occasionally to make sure that it cooks evenly, until the chicken is cooked through, 12 to 15 minutes. Transfer the chicken to a cutting board to cool, about 20 minutes. Cut chicken into ½-inch to 3/4 –inch cubes.
- Sprinkle the remaining ½ teaspoon salt over the garlic and mash with the side of a chef’s knife until it forms a thick paste. Transfer the garlic and salt paste, cilantro, parsley, olive oil and lime juice or vinegar to a food processor and process until it forms a thick paste, scraping down sides occasionally.
- Stir the chicken, the chimichurri, celery and almonds in a medium bowl until the chicken is coated in the chimichurri sauce. Serve at room temperature or refrigerate until chilled.
Notes
Make-Ahead: Make the recipe up to 24 hours in advance, or simply make a double batch to have throughout the week. (See storing instructions above.)
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove To[
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 202 calories
- Sugar: 0 g
- Sodium: 585 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 16 g
What a fabulous idea! Love this recipe.
Love all the herbs! Chimichurri is one of my favorite sauces, love the salad idea!
Thanks so much Erin. Have a great day.
This is a must-make lunch for sure! Love the flavors going on!
Thanks so much Lindsay. It’s my lunching dream come true.
I can’t express how much I love this!! Chimichurri and chicken salad are two of my favorites, so this has to be amazing!
You’re so sweet Kristy. And thanks for rating!
What an amazing sounding salad, definitely something I am needing to try. It looks so delicious and colourful.
Thanks Bintu. I hope you do try it.
Chimichurri chicken salad sounds like something I need in my life this weekend! Thank you so much for the recipe!
I am so glad to hear it Chris! And you are welcome.
How good does this look! Proof that salads never have to be boring.
Thank you Danielle. That’s so true.
Chicken salad is a perect idea with chimichurri, and cilantro instead of parsley sounds delicious!
The blend of cilantro and parsley really amps the flavor!
Love the vibrant colors of this. I’ve made chimichurri as a topping but will have to try it like this
It really makes the chicken salad pop!
Yum- I love chimichurri! Definitely going to make this in the coming weeks.
Thanks so much Laura, and for rating! Have a great week.
I never tried it before.This looks something fresh. I will try it.:)