I love a good sauce. Who doesn't? Chimichurri is an Argentinean sauce. It's a popular accompaniment to grilled meat. This recipe originally was used to accompany steak. I didn't have any steak at the time so I chose to go with chicken instead. You could do skewers instead rather than large pieces. Lamb, beef, all would work well. Would be great with a BBQ. Such fresh, vibrant flavours..
Note: I have added the recipe for the dressing that's meant to be used for the salad. I must add I didn't like the dressing, preferred the salad without the dressing.
Adapted recipe from The CSIRO Total Wellbeing Diet Cookbook (cookbook that never fails me! healthy and delicious)
800g chicken breasts, cut into medium sized pieces
olive oil spray
1 cup flat leaf-parsley leaves
4 cloves garlic, roughly chopped
1 small red spanish onion, diced
2 teaspoons dried oregano
1 teaspoon sweet paprika
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon chilli flakes (optional)
1 cos lettuce, quartered and cut into slices
4 roma tomotoes, cut into wedges (I used cherry tomatoes)
1 red spanish onion, sliced
1 red capiscum, cut into thin strips
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
2 teaspoons olive oil
1. To prepare the sauce, combine all the sauce ingredients and a generous pinch of salt and pepper in a food processor. Pulse to form a coarse paste. Coat the chicken with half the sauce (save the rest for later) and leave the chicken to marinate while you make the salad.
2. To prepare the salad, combine all the ingredients in a bowl. Mix together the vinegar, mustard and oil in a screw-top jar and shake well. Pour over the salad and toss to combine.
3. Heat a char-grill or heavy based frying pan over high heat. Spray with olive oil and cook the chicken until cooked.
4. Top the chicken with the remaining sauce and serve with the salad.