Chimichurri Chicken Salad (Serves 4) Ingredients: 1 cup (240 ml) freshly chopped flat parsley 10 cloves roasted garlic, sliced in half 2 tablespoons (30 ml) minced red chili (or 1 teaspoon dried, optional) 2/3 cup (160 ml) extra-virgin olive oil (or avocado oil) 1/4 cup (60 ml) red wine vinegar (or sugar-free rice vinegar, if red wine vinegar is too acidic) 2 cups (280 g) shredded rotisserie chicken, or home roasted kosher salt (only for home roasted) freshly ground black pepper 6-8 cups (180-240 g) mixed salad greens (such as arugula, spinach or spring mix) 1/2 red onion, thinly sliced fresh goat cheese (for garnish, optional) fresh avocado (for garnish, optional) toasted bread, for serving Food & Drink Instructions: 1. In a medium bowl, whisk together parsley, garlic, red chili, olive oil and vinegar. 2. Add cooked shredded chicken and season with salt and pepper. 3. Toss until fully coated. 4. Arrange salad greens on a serving platter or divide among four plates. 5. Top greens with the chimichurri chicken. 6. Garnish with red onion, avocado and goat cheese (if desired). 7. Serve with toasted bread. Wine note: This salad has many competing flavours that meld together. But we must pay attention to the predominant one that needs to be seen first when choosing a wine – the chili! Due to the heat and spice, this salad needs a delicious off-dry white wine such as Riesling. But not just any Riesling! Hunt for one that has zinging acidity, as this will complement the vinegar and tanginess in the goat cheese as well. If refraining from the chili heat and spice, a bone-dry Riesling will harmonize nicely with the red wine vinegar and tangy goat cheese (diluted by olive oil) and create delicious harmony on the palate. CSANews | WINTER 2025 | 57
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