- ¼ c. red onion
- 2 garlic cloves
- 1 T. fresh, diced chilis (choose your heat)
- 1 c. fresh cilantro
- 1 c. fresh parsley
- 1 T. fresh oregano
- ¼ c. fresh lime juice (from 1–2 limes)
- ¾ c. olive oil
- 1 tsp. kosher salt
- 1 tsp. pepper
- ½ tsp. smoked paprika
- ½ tsp. chili flakes, optional
- 1 lb. chicken tenderloins, cut into thin strips
- 8 oz. kale, chopped
- 8 oz. spinach, chopped
- 3 radishes, halved and sliced thin
- 8 oz. heirloom cherry tomatoes, halved
- 2 T. rice wine vinegar
- 2 T. extra virgin olive oil
- 1 tsp. maple syrup
- Salt and pepper, to taste
- ¼ c. fried onions, for topping
Combine the first 12 ingredients (red onion through chili flakes) in a food processor and process until a green paste forms. Add enough of the paste to the chicken tenderloins to generously coat them. Allow the chicken to rest, refrigerated and covered, for at least an hour and up to 24 hours. Store any remaining chimichurri paste in a sealed container in the refrigerator for up to a week - stir it into yogurt for a nice dip, spoon over any grilled meat for a flavor kick, or add to tacos.
Prepare the grill for medium-high heat cooking. Remove the chicken from any excess chimichurri and grill until cooked through, about 15 minutes turning once. Remove the chicken to a plate and keep warm.
Combine the kale, spinach, radishes, and tomatoes in a bowl; set aside.
In a small resealable container, combine the vinegar, extra virgin olive oil, maple syrup, and salt & pepper. Seal the container and shake vigorously to combine. Add the dressing to the salad in the bowl and toss well to coat.
To assemble the salads, divide the dressed salad evenly between serving plates. Top with the grilled chicken and sprinkle with fried onions. Serve immediately.
- Yields: 4 servings
- Preparation Time: 25 minutes