Chimichurri Chicken Avocado Salad

Add all chimichurri ingredients into a food processor. Pulse until finely blended, scraping down the sides several times if needed. Remove and reserve 2–3 tablespoons to use later as a dressing.

Place remaining marinade into a large freezer bag together with chicken and mix well to coat. Refrigerate for a minimum of 30 minutes (overnight is best).

Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook undisturbed for about 4–5 minutes on each side, or until cooked through and no longer pink on the inside. Remove chicken to a cutting board and let rest for a couple of minutes, then slice.

Add all salad ingredients into a large bowl. Drizzle remaining chimichurri sauce, squeeze lemon, and toss everything to combine. Taste and season with salt and pepper if needed.