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Chimi-Grilled Chicken Salad

Chimi-Grilled Chicken Salad

Cooking Time: 30 minutes

Serves 4

What you need:

  • 1 cup of cherry tomatoes, cut in halves
  • ¼ head of red cabbage, shredded
  • 1 avocado, medium diced
  • 1 cucumber, cut into 1 inch quarters
  • 1 can of black beans, drained
  • 2 ears of corn
  • 2 chicken breast, boneless and skinless (optional)
  • 1 pouch of Haven’s Kitchen Chimichurri Sauce
  • 1 lime, halved

How to make it:

  1. Pre-heat a grill on high heat
  2. Marinade chicken breast with chimichurri, salt and pepper and grill for about 5-7 mins on each side. (Try not to disturb the chicken until the pieces start getting some grill marks. Using a thermometer, chicken is done when temp reads 165F)
  3. Remove chicken and let rest
  4. Slice the corn off of the cobb, chop chicken breast and arrange with other vegetables
  5. Drizzle with remaining chimichurri and a squeeze of lime. Serve

 

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