Do you chimichurri?

I am taping a television show tomorrow morning and was inspired by the recent successful inclusion of plantains into our home. I've included the recipe below for tomorrow's show.

It will air on Connecticut Cablevision Channel 12 this weekend under the What's Cooking segment.

I pregrilled the chicken today and prepped a lot of the veggies, as we only have 12 minutes (which, by the way is an eternity in TV time!!)


Springtime salad with grilled chicken, plantains and Argentinean Chimichurri dressing

www.timetoeat.info

For the chimichurri dressing

▫ 4 cubes frozen parsley
▫ 4 cubes frozen cilantro
▫ 4 cubes frozen garlic
▫ ¾ C. olive oil
▫ ¼ C. red wine vinegar
▫ kosher salt and pepper to taste
▫ red pepper flaked (optional)


Salad
▫ mixed field greens or arugula
▫ ¼ thinly sliced purple onion
▫ ½ thinly sliced red pepper
▫ ½ C. cherry tomatoes
▫ ½ C. blanched green beans
▫ ½ diced avocado
▫ 2-3 boneless skinless grilled chicken thighs (Perdue chicken strips could also be used)

Plantains
▫ 1 C. canola oil
▫ 2 plantains
▫ 1 tbs. kosher salt
▫ 1 tbs. sugar
▫ 1 lime


To make plantains:
Heat oil in a large nonstick pan on medium high heat. While oil heats, slice plantains on the diagonal 1” thick. When oil is shimmering, add plantains so they don’t touch. Cook for 5 minutes per side or until golden. Drain on paper towels and squeeze a generous amount of lime juice over plantains. Sprinkle with a pinch of both sugar and salt. Eat immediately.

To make the Chimichurri dressing:
Crush all frozen herbs in a bowl with the back of a fork. Add olive oil, vinegar, salt, pepper and a red pepper flakes to taste.

To assemble the salad:
Place lettuce in a bowl; add onion, pepper, tomatoes and green beans. Slice the chicken into strips and add avocado before serving. Place the plantains around the edges of the salad and add dressing before serving.