Food & Drink I try to eat greens and protein every day. Salad seems to be the simplest way to incorporate both into one meal. I’ve recently been incorporating fresh herbs, just to add a little flair and different tastes. The one herb I’ve always paid less attention to is parsley. A few varieties are always available and seem to be less expensive than other herbs, such as fresh basil or cilantro. I guess that’s why I took parsley for granted, never really giving it a second look. At least until recently…I’ve now been adding parsley to more salads. In doing research on parsley, I’ve discovered that it’s actually more healthful than I knew. One of the main varieties is flat-leaf (Italian) parsley with a broad, flat leaf. It has a slight peppery taste and seems to hold its flavour when heated. Curly parsley is more decorative on top of dishes and leaves a slightly bitter flavour. I like this quality because you can offset that bitterness with sweet and sour elements in a salad, if preferred. Parsley seems to be loved around the world, used in culinary practices in Middle Eastern countries and Mediterranean cultures, as well as in French, Latin American and Eastern European cuisines. I was shocked to discover that parsley is nutrient-dense with vitamins K, C and A, folate, iron, potassium, antioxidants, chlorophyll and volatile oils. With all of these vitamins, parsley offers fabulous benefits such as kidney support, anti-inflammatory properties, digestive health, breath freshening and more. Curly and flat parsley each offer a few different vitamins. I’ve had Middle Eastern tabbouleh many times. Parsley is the main ingredient, tossed with tomatoes, mint, lemon and olive oil. In Italian cuisine, parsley is an ingredient in salsa verde, gremolata and spaghetti aglio e olio, a simple pasta with garlic, olive oil and lots of fresh parsley. The list of parsley dishes is endless. I decided to prepare an Argentinian sauce called chimichurri with parsley, garlic, vinegar and oil over shredded chicken, so that I could incorporate more greens with protein and add some additional flair. You can enjoy this salad any time of the year. It’s also a delicious side dish to serve with steak! Chimichurri originated in Argentina and is now widely used throughout Uruguay, Paraguay, Brazil and most of Latin America. The sauce likely began with Argentine gauchos (cowboys) who roamed the lands as nomads, slaughtering cattle and cooking meat over open flames, creating a simple condiment from dried parsley, oregano, garlic, oil, vinegar, salt and pepper. Despite its mysterious origins, this sauce has become Argentina’s beloved steak sauce! You can roast chicken and shred it or purchase a rotisserie chicken at the grocery store. Keep in mind that if you purchase a chicken, you don’t need to add any salt to your salad as those chickens tend to contain more salt than we require. I’m so glad that I finally gave parsley the attention it deserves. This chimichurri chicken salad has not only helped me eat more greens and protein, it’s also introduced me to a whole new world of flavour. Sometimes, the most overlooked ingredients turn out to be the best discoveries. Here’s the simple chimichurri chicken salad recipe that I’ve been enjoying. Add whatever other salad ingredients you like. I always like to add half an avocado and some fresh goat cheese. It’s not traditional, but it works for me! by Shari McIntyre For more information on wine and food, go to Ketopaleosharimac.com Chimichurri Chicken Salad 56 | www.snowbirds.org
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