Recipe developed by: Audrey from mamaknowsglutenfree.com
A savory grilled chicken chimichurrisalad with an amazing sauce, Audrey from Mama Knows Gluten Free knows her sauces! The amazing combo of the cilantro and cashew butter with cardamom makes the best marinade and salad dressing! The dressing is so good you can simply eat it with a spoon! This is one recipe you will certainly make again and again!
- 4 tsp white vinegar
- 1 tsp balsamic vinegar
- 1⁄2 tsp turmeric
- 1⁄2 C honey
- 1⁄2 C Betsy’s Best Gourmet Cashew Butter with Cardamom
- 1 C fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tsp ground cumin
- 1⁄4 C olive oil
- 2 chicken breasts
Your favorite salad fixings (pictured: romaine lettuce, avocados, cilantro, cucumbers, chopped cashews, chopped super blend mix, grape tomatoes, hard boiled eggs and a squeeze of fresh lime.)
To prepare the sauce:
In a food processor puree cilantro, garlic, green onions, and cumin. In a microwave safe bowl stir together cashew butter, vinegars, turmeric, honey and microwave for 1 minute. Add the cilantro mixture to the cashew butter mixture and stir until fully combined. Pour olive oil into the combined mixture and stir to finish the sauce. Refrigerate until ready to use.
The sauce will make 1 1/2 cups. 1/2 a cup is used for the chicken marinade.
To prepare the chicken:
Add two chicken breasts to a large plastic storage bag and pour 1/2 cup of the chimichurri sauce over the chicken. Seal the bag and allow the chicken to marinate for at least one hour (the longer the better). Add olive oil to your grill pan. Grill the chicken breasts on both sides until completely cooked. Allow chicken to cool before slicing it for the salad.
To prepare the salad:
Chop your favorite salad fixings. Place grilled chicken on top of salad. Drizzle, or pour the chimichurri sauce all over the salad. Enjoy!