This fresh and lively summer salad delivers healthy and delicious results.

News Letter


15 minutes

News Letter


15 minutes

News Letter




  • 4 Fresh From the Farm Boneless Skinless Chicken Breasts

  • 3/4 cup (175 mL) finely chopped fresh parsley

  • 1/3 cup (75 mL) olive oil

  • 1/4 cup (60 mL) finely chopped fresh basil

  • 1/4 cup (60 mL) red wine vinegar

  • 2 tbsp (30 mL) lemon juice

  • 1 jalapeño pepper, seeded and diced

  • 1 large clove garlic, minced

  • 3/4 tsp (4 mL) each salt and pepper

  • 1/2 tsp (2 mL) dried oregano

  • 5 oz (150 g) arugula

  • 1 large tomato, chopped

  • 1 cup (250 mL) corn kernels, cooked

  • 1 cup (250 mL) chopped cucumber

  • 1 ripe avocado, halved, pitted and chopped

  • 1/4 small red onion, thinly sliced


1Preheat grill to medium heat; grease grate well. Stir together parsley, oil, basil, vinegar, lemon juice, jalapeño, garlic, salt, pepper and oregano.

2Toss 1/4 cup (60 mL) herb chimichurri with chicken. Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 5 minutes; slice.

3Divide arugula among 4 plates. Top with tomato, corn, cucumber, avocado and red onion. Arrange chicken slices on top of salad. Drizzle with remaining chimichurri.

  • To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts.
  • Grill corn on the cob and slice off corn kernels for added grill flavour in the salad.

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