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Chimichurri Grilled Chicken Bean Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 - 5 cups (serves 4-5)

Ingredients

For the chicken/peppers:

  • 1.25 lb boneless skinless chicken thighs (about 2 heaping cups cooked)
  • 2-3 bell peppers cut into slabs (about 1 cup cooked)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper

For the chimichurri:

  • 2 cups loosely packed mixed herbs (parsley and/or cilantro)
  • ⅓ cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 clove garlic

For the salad:

  • 1 (15 oz can) of beans, drained and rinsed (about 1.5 cups)
  • ½ bunch scallions, thinly sliced
  • Grated, chopped, or crumbled cheese, for topping
  • Serve with: ~ cooked grains, a bed of greens, roasted potatoes, toast, or turn it into a wrap (and plenty of cheese and maybe some avocado).

Items you can prep ahead (optional)

  • Make the chimichurri
  • Cut the peppers into slabs
  • Grill the chicken and peppers
  • Thinly slice ½ bunch scallions
  • Make the salad

Instructions

  • Heat your grill on high for at least 10 minutes.
  • In a bowl or on a baking sheet, add the chicken and bell pepper slabs. Drizzle all over with the oil and sprinkle with salt and pepper. Use your hands to toss to coat well.
  • Once the grill has heated up, arrange the chicken and peppers on the grates, cover, and grill for about 4 minutes or until the meat easily releases from the grates. Flip and repeat, taking the peppers off early if they are nicely charred. Transfer everything to a cutting board to cool off a bit.
  • Meanwhile, add all chimichurri ingredients to a high-speed blender and blend starting on low and increasing to high until smooth.
  • Chop the chicken and the peppers into bite-sized pieces, then add to a large bowl. Add the beans, scallions, and chimichurri. Toss to coat well.
  • Serve the salad on its own or with any of the serving suggestions. Top with cheese and black pepper.

Notes

Substitutions:

  • To make vegetarian, grill or roast tofu in place of chicken or double down on the beans and bell peppers. 
  • Use any grilled and chopped protein in place of chicken (steak, pork, etc…)
  • Sub bell peppers with any veggie that you like to grill (about 1 cup worth cooked)
  • Not into beans? Use an ¾-1 pound of chicken and an extra bell pepper or other veggie. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Eat it straight out of the fridge or let it come to room temp (you can pop in the microwave for 10-20 seconds to take the chill off).
  • Make it a wrap! Add a scoop along with some cheese, lettuce and avocado.