Grilled Chimichurri Chicken Salad, Mixed Greens, Figs, Red Quinoa, Carrots, White Cheddar, Lime Vinaigrette (for 1)
Jay’s Grilled Chimichurri Chicken makes an excellent protein for this heart mid-winter salad. Boneless chicken breasts are marinated in a blend of fresh parsley, cilantro, cumin, garlic, paprika, olive oil, wine vinegar, lemon juice, salt, and a bit of *mayonnaise. After the chicken is grilled and chilled, it is served over mixed greens (Romaine, arugula, spinach) and garnished with shredded carrots, cucumbers, quinoa, white cheddar, dried figs, and a tangy Lime-Parsely Vinaigrette. Note: This week’s salads are served in new eco-friendly containers. Feedback welcome.
*The magic of mayo is that it helps the marinade ingredients spread evenly across the meat, delivering a more consistent flavor. The chicken won’t taste like mayo).
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