For the salad:

For the chimichurri:

  • 1 cup parsley, chopped
  • 1 cup cilantro, chopped
  • 3 garlic cloves
  • 1/2 cup red onion, chopped
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper


Serves: 4
Cook Time: 30 minutes

  1. Cook chick’n tenders according to package instructions
  2. In a medium skillet over medium heat, add a little cooking oil. When hot, add bell pepper slices. Cook for 10 minutes, stirring, until tender.
  3. In a food processor, add all chimichurri ingredients. Pulse a few times to combine, but don’t puree; you want the sauce to have a chunky texture.
  4. When chick’n tenders are done cooking, remove and let cool, then chop.
  5. In a large bowl, add chopped lettuce, bell peppers, corn, avocado, and chopped chick’n tenders; toss to combine.
  6. Add chimichurri and toss to combine, or serve chimichurri on the side.