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
Units
Scale
- 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