Grilled Chimichurri Chicken Salad

This Chimichurri Chicken Salad is proof that salads can be a full, flavor-packed meal all on their own. Juicy grilled chicken is coated in fresh, zesty chimichurri and layered with creamy avocado, crisp greens, and vibrant veggies for a bowl that's anything but boring.

After trying an authentic chimichurri recipe and grilling chicken thighs with it, we knew it needed to become a salad. The same sauce works double duty here as both a marinade and a dressing, so every bite bursts with that herby, garlicky punch you love in a chimichurri chicken salad recipe. Trust us, this grilled chimichurri chicken salad is worth a little drumroll before digging in.

What Makes This Recipe So Good

This Chimichurri Chicken Salad stands out because it's bold, fresh, and completely satisfying. The tangy chimichurri brings life to every bite, coating the juicy grilled chicken and crisp vegetables with a burst of herbs, garlic, and citrus. It's the kind of salad that feels hearty enough for lunch but light enough to enjoy any day of the week. If you love filling salads like this, you'll also enjoy our balsamic chicken and lemon quinoa salad for another flavour-packed, protein-rich option.

What makes it even better is how easy it is to prepare. The chimichurri doubles as a marinade and dressing, infusing the chicken with flavor before it even hits the grill. Once it's tossed together, you get a chimichurri salad that's balanced, vibrant, and impossible to stop eating. Whether you're meal-prepping or serving it fresh off the grill, this chimichurri chicken salad recipe always hits the spot.

What Goes Into Chimichurri Chicken Salad

This Chimichurri Chicken Salad is fresh, colorful, and full of bold flavor from simple, wholesome ingredients.

• Olive Oil: Forms the base of the chimichurri, coating every herb and spice to create a silky, flavorful dressing that also helps the chicken grill beautifully.
• Fresh Parsley: The heart of authentic chimichurri, giving the sauce its vibrant green color and bright, earthy taste.
• Chicken Thigh Fillets: Juicy and tender, they soak up all that herby marinade and deliver rich flavor once grilled to perfection.
• Avocado: Adds a creamy, buttery texture that balances the boldness of the chimichurri and the crispness of the vegetables.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prepare the Chimichurri: Combine olive oil, red wine vinegar, parsley, garlic, chilies, oregano, salt, and pepper in a bowl. Mix well to blend the flavors.

1. Let the Flavors Develop: Allow the mixture to sit for 5–10 minutes so the herbs and garlic infuse the oil. For deeper flavor, let it rest for up to 2 hours.

1. Set Aside Dressing: Pour about 4 tablespoons of the chimichurri into a separate shallow dish for marinating the chicken. Refrigerate the rest to use later as dressing.

1. Marinate the Chicken: Coat the chicken fillets evenly in the chimichurri mixture. Let them marinate for 20 minutes to absorb the vibrant flavors.

1. Heat the Grill Pan: Warm olive oil in a grill pan or skillet over medium-high heat, preparing it for searing the chicken.

1. Grill Chicken: Cook chicken on each side until golden, and fully cooked through. The outside should be charred and aromatic.

1. Rest and Slice: Set the chicken aside to rest briefly, then slice it into strips to keep it juicy and easy to serve.

1. Assemble Salad: Layer lettuce, tomatoes, onion, and avocado on a plate. Add sliced chicken, drizzle with the ]chimichurri dressing.

This Chimichurri Chicken Salad is already a complete meal, but it pairs beautifully with a few simple sides. Try serving it with Garlic Cheese Bread for something warm and buttery, or a slice of Super Moist Cornbread to balance the zesty dressing.

Kitchen tip

• We always make sure to use fresh parsley for the chimichurri because it gives that bright, herby flavor that makes the dressing pop.
• If you're not big on spice, you can tone it down by using just half a chili or skip it altogether. We love a little kick, though, so we usually leave it in.
• Letting the chimichurri sit for a bit before using makes such a difference. The flavors settle in and get even better over time.
• Whether you grill or pan-sear the chicken, aim for that golden, slightly charred crust. It gives the salad a smoky and irresistible flavor.

Recipe FAQ's

We love using chicken thighs because they stay juicy after grilling, but chicken breasts work great too if you prefer leaner meat.

Absolutely. It actually gets better as it sits. Make it a day ahead and store it in the fridge so the flavors have time to blend.

Definitely. Romaine is great for crunch, but you can swap it for spinach, arugula, or mixed greens depending on what you have on hand.

WATCH US MAKE Grilled Chimichurri Chicken Avocado Salad HERE!

What you need

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley finely chopped
• 3-4 cloves garlic chopped or minced
• 2 red chillies small, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
• 3/4 teaspoon dried oregano
• 1 teaspoon coarse salt leveled
• 1/2 teaspoon pepper to taste
• 4 skinless chicken thigh fillets no bone, or chicken breasts
• 1 teaspoon olive oil
• 5 cups Romaine lettuce or cos lettuce leaves, washed and dried
• 3 ripe tomatoes sliced
• ½ red onion sliced
• 2 avocados sliced
• 1 pinch fresh parsley to garnish

Method

1. Make a batch of Chimichurri using this recipe, in a small bowl or jug.
2. Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows).
3. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
5. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.