Chimichurri Chicken Avocado Salad

• FOR THE CHIMICHURRI:
• 1/2 cups Extra Virgin Olive Oil
• 1/4 cups Apple Cider Vinegar
• 1/2 cups Fresh Parsley
• 1/2 cups Fresh Basil Leaves
• 1/2 cups Fresh Mint Leaves
• 1 clove Garlic
• 1 Red Chili, Deseeded
• Sea Salt And Pepper, To Taste
• FOR THE CHICKEN:
• 1 pound Boneless Chicken Breast, Pounded To An Even Thickness
• 1 Tablespoon Olive Oil
• FOR THE SALAD:
• 3-1/2 ounces, weight Mixed Salad Leaves
• 1 cup Cherry Tomatoes, Halved
• 1 Large Avocado, Sliced Or Chopped
• 1 cup Sliced Cucumber
• 2 Jalapenos, Sliced
• 1/2 Red Onion, Sliced
• 1 Lemon

1. 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.
2. 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).
3. 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.
4. 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.

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Taken from tastykitchen.com/recipes/salads/chimichurri-chicken-avocado-salad/ (may not work)