Chimichurri Chicken with Cos Salad

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. 

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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.
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Adapted recipe from The CSIRO Total Wellbeing Diet Cookbook (cookbook that never fails me! healthy and delicious)
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Ingredients
800g chicken breasts, cut into medium sized pieces
olive oil spray
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Sauce
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)
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Salad
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
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Method

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.

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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.

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3. Heat a char-grill or heavy based frying pan over high heat. Spray with olive oil and cook the chicken until cooked. 

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4. Top the chicken with the remaining sauce and serve with the salad.