CHIMICHURRI CHICKEN SALAD
The other night, I made a wonderful chimichurri sauce (credit to The Refined Chef) to go over flank steak. The sauce had an incredible flavor and did the meat just right. I ate it again the next night and when the meat was gone, I wondered what to do with the leftover chimichurri sauce. I also happened to have some leftover roasted chicken so I decided to whip up Chimichurri Chicken Salad. It’s a twist on traditional chicken salad and the unexpected flavor pairings make this a memorable recipe.
4 cups chopped or shredded cooked chicken
1 apple (I used honey crisp, but fuji or granny smith would work too), peeled and chopped
1/4 – 1/2 cup sliced, roasted almonds
3/4 cup paleo mayonnaise
1/4 cup chimichurri sauce (see recipe below) or to taste
fresh pea shoots or salad greens
In a small bowl, combine mayonnaise and chimichurri sauce and mix well. In a large bowl, add the cooked chicken, chopped apple and roasted almonds. Toss with the mayo/chimichurri sauce until creamy and the consistency you prefer.
Serve atop fresh pea shoots or mixed greens. Garnish with lime wedges to squeeze over the top.
Chimichurri Sauce (From the Refined Chef website)
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar (I love Vom Fass vinegars)
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 t. dried crushed red pepper
1/2 t. ground cumin
1/2 t. salt
Combine all ingredients and blend until smooth. Set aside.