Grilled Chimichurri Chicken Avocado Salad Food

GRILLED TOFU WITH CHIMICHURRI SAUCE AND AVOCADO CUCUMBER SALAD

Steps:

• Preheat a grill or grill pan.
• Combine sauce ingredients in a small bowl. Place in an air-tight container for an hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.
• Combine salad ingredients, gently adding the avocado last. Refrigerate until needed.
• Pat the tofu slices dry with paper towels. Slice into four pieces. Brush the tofu and bread on both sides with 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
• Transfer the grilled bread and tofu pieces to plates. Top with salad. Drizzle with chimichurri sauce. Serve immediately.

GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD RECIPE

Steps:

• Instructions Make a batch of Chimichurri using this recipe, in a small bowl or jug. 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). Refrigerate the reserved untouched marinade to use as a dressing. 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. Once chicken is cooked, set aside and allow to rest. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE

Steps:

• To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
• Add parsley and process until finely chopped.
• Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
• Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
• For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
• Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
• Zip bag and refrigerate 1/2 hour to 4 hours.
• Prepare barbecue for medium-heat grilling.
• Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
• Place on platter and serve with sauce on the side.
• Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.