It’s been a long and tumultous week and next week is already shaping up to be the same.
I’ve been spending my Sunday lounging around, taking cat naps, and cooking here and there. That’s typically how I spend my Sunday’s anyway, but this Sunday is especially one for the lazy books. I want to be refreshed, recharged, and energized by the time I go to work Monday.
Saturday’s are the days I usually get things done. Grocery shopping, appointments, etc. Sunday’s will always be dedicated to a day of rest and relaxation. Some may feel like meal-prepping is a task, but anytime I can get into the kitchen–I take it. The kitchen is my happy place. A place where I can unwind. A place where I can create.
This weekend I went back to my beloved recipe boxes. I’ve got 5 recipe boxes stuffed full of handwritten recipes that I haven’t touched in a long time. Those boxes are the whole reason why I started this blog, but I’ve been getting my inspiration elsewhere lately. I found dozens of recipes that come from my family, friends, old cookbooks and magazines. Some sounded familiar, others had been lost in time. I can’t wait to get started on them.
This salad recipe was born from another recipe I had made a few years ago: cuban chicken bowls with chimichurri. I use that chimichurri recipe frequently, so I thought, why not on a salad? It’s got the oil and vinegar base, let’s just move it from meat to a salad!
Is spiced up the chicken as best I could and kept the rest of the salad as simple as possible. I usually opt for spring mix when it comes to basic salad recipes, but I want the spicy bite of arugula—so I went with the arugula only. The rest of salad was basic: feta and sliced avocado and that’s it.
I ended up with a simple and zesty salad. It fit the bill for everything I had been searching for: spice, herbs, and tang. It would be the perfect lunch or starter salad for an epic Cinco de Mayo party.
Enjoy!
Chicken Chimichurri Salad
A simple Mexican-inspired salad with chimichurri dressing, chicken, and avocado.
Ingredients
- 1 lb. chicken breast, diced
- 1 tsp. garlic powder
- 1 tsp. chipotle chili powder
- 1/2 tsp. cumin
- 1/4 tsp. cayenne
- salt & pepper
- 1 TBS. olive oil
- 4 cups arugula
- Feta cheese and sliced avocado, for topping
For the chimichurri
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 tsp. crushed red pepper flakes
- 3/4 cup olive oil
- 2 TBS. white vinegar
- Juice & zest of 1 lemon
- 2 TBS. water
- salt
Directions
- Heat oil in a large skillet over medium-high heat. Season chicken with garlic powder, cumin, chili powder, cayenne, salt and pepper. Add chicken and cook until browned and cooked through. Let cool before adding to salad.
- Make the chimichurri: place all ingredients except oil and water in a food processor. Pulse until thoroughly mixed. Slowly drizzle in olive oil while pulsing. Add water if the sauce isn’t thin enough.
- Make the salad: place arugula in a bowl and top with chicken, feta, and avocado. Drizzle chimichurri over salad and serve.
Step-By-Step Instructions
Heat oil in a large skillet over medium-high heat. Season chicken with garlic powder, cumin, chili powder, cayenne, salt and pepper. Add chicken and cook until browned and cooked through. Let cool before adding to salad. Make the chimichurri: place all ingredients except oil and water in a food processor. Pulse until thoroughly mixed. Slowly drizzle in olive oil while pulsing. Add water if the sauce isn’t thin enough.
Make the salad: place arugula in a bowl and top with chicken, feta, and avocado. Drizzle chimichurri over salad and serve.
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