Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, the complex flavors brighten this dish and will be sure to impress family and friends.

Makes 4 servings

For the chimichurri:

    • 1-1/2 cups fresh flat leaf parsley
    • 1-1/2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

For the chicken:

    • 4 boneless, skinless chicken breasts

 For the salad:

    • 1 pound fresh spinach
    • 4 ounces red cabbage, shredded
    • 2 medium carrots, shredded
    • 1-1/2 tablespoons apple cider vinegar
    • 3 tablespoons olive oil
    • 2 teaspoons whole grain mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

Preheat a grill or oven to 350 degrees F.

Place parsley in a food processor and lightly pulse to rough chop. Add olive oil, garlic, crushed red pepper, red wine vinegar, pepper, and salt. Pulse until mixture is just combined and resembles a thick sauce. Pour half of the sauce into a separate bowl and set aside.

Spoon remaining sauce over chicken and bake or grill until internal temperature reaches 165 degrees F, turning over halfway and basting with sauce. Remove from the oven or grill and top with remaining chimichurri sauce.

To make the salad, combine spinach, cabbage, and carrots in a large bowl. Whisk together vinegar, olive oil, mustard, salt and pepper until completely combined. Toss with spinach just before serving and top salad with sliced chicken.