Chimichurri Chicken Salad (Soy-Free)

Ingredients

• 1.5 lbs Chicken breasts
• 0.25 cup Olive oil
• 0.25 cup Red wine vinegar
• 0.5 cup Fresh parsley
• 0.25 cup Fresh oregano
• 4 cloves Garlic
• 0.5 tsp Red pepper flakes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 8 cups Mixed greens
• 1 pint Cherry tomatoes
• 1 medium Cucumber

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 1.5 lbs chicken breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let the chicken cool completely, about 20 minutes, before dicing or shredding it.
2. 2While the chicken is cooling, prepare the chimichurri dressing. In a medium bowl, whisk together the 0.25 cup olive oil, 0.25 cup red wine vinegar, 0.5 cup fresh parsley, 0.25 cup fresh oregano, 4 cloves garlic (minced), 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper until well combined.
3. 3Wash and prepare the salad vegetables. Tear the 8 cups mixed greens into bite-sized pieces if needed. Cut the 1 pint cherry tomatoes in half. Peel and slice the 1 medium cucumber into 1/2-inch thick rounds.
4. 4In a large salad bowl, combine the prepared 8 cups mixed greens, halved cherry tomatoes, and sliced cucumber.
5. 5Add the cooled, diced or shredded chicken to the large salad bowl with the greens and vegetables.
6. 6Pour the prepared chimichurri dressing over the chicken and salad ingredients. Toss everything gently to ensure all components are evenly coated with the dressing.
7. 7Serve the chimichurri chicken salad immediately.

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