for chimichurri dressing -
1 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 tablespoons red wine vinegar
3 garlic cloves
1/2 jalapeno
salt and pepper
1/4 cup olive oil
for the salad --
Pam Spray
1 1/2 pounds chicken tenders
1/4 cup chopped fresh dill
1 (10 ounce) can chickpeas, drained and rinsed ( I used Cannelli beans)
1 kirby cucumber, seeded and chopped
4 scallions, sliced
1 cup cherry tomatoes--halved
1/2 cup reduced fat crumbled feta cheese
1/4 lemon
In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse to combine. Drizzle in olive oil and process until dressing is slightly creamy but still coarse. Transfer to a bowl and set aside. ** Note -- This recipe makes more dressing than needed for the salad. Store remaining dressing in a covered dish in the refrigerator for about a week. Serve it on grilled steak, chicken, fish, or pork chops.
Heat a grill pan to medium high heat. Add a small drizzle of olive oil and the chicken. Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through. Transfer to a large bowl. Toss with about 3 - 4 tablespoons of the dressing. Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese. Squeeze lemon over salad and toss to combine. Add more dressing if you would like. The salad can be served immediately or chilled.
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