I’ve always loved chimichurri for its bright, herby kick, but the first time I tossed it into a chicken salad, it felt like a total upgrade.
Instead of the usual mayo-based salad, this one is fresh, tangy, and full of flavor—it’s the kind of dish that feels light yet satisfying at the same time.
I made it on a warm afternoon when I wanted something quick but not boring, and now I find myself craving it all the time. It’s perfect tucked into pita, piled on top of greens, or eaten straight out of the bowl with a fork.
Why You’ll Love This Recipe
This salad is bold, zesty, and a little unexpected compared to classic chicken salad. The chimichurri brings a burst of fresh parsley, garlic, olive oil, and vinegar that makes the chicken come alive with flavor.
It’s protein-packed, filling, and naturally gluten-free, so it works for lunch, meal prep, or even as a light dinner.
What I love most is how versatile it is. You can serve it in sandwiches, wraps, or bowls—or keep it simple with crackers and veggies for dipping. It also stores beautifully, making it an ideal make-ahead recipe for busy weeks.
What You’ll Need
For the chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
For the chimichurri:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional but recommended)
- 4 garlic cloves, minced
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red chili flakes (adjust to taste)
- Salt and black pepper, to taste
For the salad:
- 1 red bell pepper, diced
- ½ small red onion, finely chopped
- 1 avocado, diced
- 2 cups mixed greens or arugula
- Extra chimichurri for drizzling
Pro Tips
- Let the chicken rest. Resting helps the juices redistribute so the chicken stays tender.
- Make chimichurri ahead. The flavors get even better after a few hours in the fridge.
- Dice consistently. Small, even chicken cubes make the salad easier to eat.
- Balance the acid. Taste your chimichurri—add more vinegar for tang or more oil for richness.
- Serve fresh avocado. Add it right before serving to keep it from browning.
Tools You’ll Need
- Cutting board and sharp knife
- Mixing bowls
- Skillet or grill pan
- Tongs
- Measuring cups and spoons
Substitutions and Variations
- Chicken: Swap chicken with cooked shrimp, turkey, or even grilled tofu for a vegetarian option.
- Herbs: If cilantro isn’t your thing, use all parsley. Basil can also add a fun twist.
- Spice: Add extra chili flakes or even a diced jalapeño for heat lovers.
- Greens: Use spinach, kale, or romaine instead of mixed greens.
- Dressing twist: Stir in a little Greek yogurt for a creamier version.
Make-Ahead Tips
- Cook and dice the chicken up to 3 days in advance and store in the fridge.
- Chimichurri can be made 2–3 days ahead—just keep it in a sealed jar and shake before using.
- For meal prep, portion the salad into containers but add avocado fresh before eating.
- Leftovers taste even better as the flavors meld, making it great for busy weeks.
How to Make Chimichurri Chicken Salad
Step 1: Cook the chicken
Season the chicken breasts with olive oil, salt, pepper, and smoked paprika. Cook in a hot skillet or grill pan over medium heat until golden brown and cooked through (about 6–7 minutes per side). Let rest for 5 minutes, then dice into bite-sized pieces.
Step 2: Make the chimichurri
In a bowl, mix together parsley, cilantro, garlic, olive oil, vinegar, oregano, chili flakes, salt, and pepper until well combined. Taste and adjust seasoning.
Step 3: Toss the salad
In a large mixing bowl, combine the diced chicken, red bell pepper, onion, and avocado. Add half the chimichurri and toss gently to coat.
Step 4: Assemble and serve
Serve the chicken mixture over mixed greens or arugula. Drizzle with more chimichurri before serving.
Serving Suggestions
- Serve in pita bread or wraps for a quick handheld meal.
- Pile on top of quinoa, rice, or farro for a heartier bowl.
- Enjoy as a light salad with extra greens.
- Pair with roasted potatoes or sweet potatoes for a cozy dinner.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended because of the fresh herbs and avocado.
- Meal prep tip: Store chicken and veggies together, but keep avocado and greens separate until serving.
Nutrition & Benefits
This salad is a powerhouse of protein, healthy fats, and fresh herbs. Chicken provides lean protein for energy and satiety, while olive oil and avocado bring heart-healthy fats.
Parsley and cilantro are rich in antioxidants and vitamins, and the vinegar helps brighten everything without heavy dressings. It’s a nourishing, flavorful dish that feels as good as it tastes.
Recipe FAQ
1. Can I use rotisserie chicken?
Yes! Shred or dice it and toss with chimichurri for a super quick version.
2. Can I make this dairy-free?
It already is—no cheese or cream required.
3. Is chimichurri spicy?
It has a mild kick, but you can control the heat by adjusting chili flakes.
4. How long does chimichurri last?
Up to 1 week in the fridge in a sealed jar.
5. Can I grill the chicken instead?
Absolutely—grilling adds a smoky flavor that pairs beautifully with the chimichurri.
Fresh, Flavorful, and Meal-Prep Friendly
This chimichurri chicken salad is everything I want in a weeknight recipe—easy, bold, and flexible. It’s light yet filling, packed with fresh herbs, and just as good for meal prep as it is for a family dinner.
Every forkful feels bright and satisfying, and it always leaves me excited for leftovers.