Pork Chimichurri Salad Recipes

SUMMER CHEF'S SALAD WITH GRILLED PORK, CHICKEN, AND CHIMICHURRI RANCH DRESSING

Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing image

Provided by Ian Knauer

Categories Salad Chicken Pork Tomato Side Kid-Friendly Salad Dressing Avocado Cucumber Lettuce Peanut Free Tree Nut Free Soy Free Small Plates

Yield Serves 4

Number Of Ingredients 17

Ingredients

For the dressing:
6 tablespoons buttermilk
6 tablespoons Chimichurri Sauce
5 tablespoons mayonnaise
1/4 teaspoon kosher salt
For the salad:
6 cups (packed) baby romaine or romaine hearts
1 Kirby cucumber, sliced
2 large hard-boiled eggs, sliced
1 ripe Hass avocado, sliced
2 radishes, thinly sliced
1 cup shredded grilled whole chicken breast (from Spatchcock Grilled Chicken )
1 cup shredded Brown Sugar BBQ Pork Butt
1/2 pint (1 cup) cherry tomatoes, halved
1/2 cup cubed Swiss cheese
1/2 cup croutons
Kosher salt and freshly ground black pepper

Steps:

Make the dressing:
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
Assemble the salad:
Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
Do Ahead
Dressing can be made up to 3 days in advance. Cover and chill.

PORK CHOPS WITH CREAMY-CHIMICHURRI POTATO SALAD

Pork Chops with Creamy-Chimichurri Potato Salad image

Tender bone-in pork chops and a hearty potato salad combine with creamy chimichurri for a great weeknight dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 lb. red potatoes (about 5), cut into 1-inch cubes, cooked
1 cup frozen peas, thawed
1/2 cup finely chopped onions
2 stalks celery, finely chopped
2 hard-cooked eggs, chopped
2 tsp. oil, divided
6 bone-in pork chops (2-1/2 lb.), 1/2 inch thick

Steps:

Spoon half the Our Favorite Chimichurri into large bowl. Add mayo; whisk until blended. Add next 5 ingredients; mix lightly. Refrigerate until ready to serve.
Heat 1 tsp. oil in large skillet on medium-high heat. Add 3 chops; cook 4 min. on each side or until browned on both sides and done (145º F). Top each chop with 1 Tbsp. of the remaining Our Favorite Chimichurri; cover. Cook on low heat 3 min. Remove chops and juices from skillet; cover to keep warm. Repeat with remaining oil, chops and Our Favorite Chimichurri.
Serve with the potato salad.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

PORK CHIMICHURRI SALAD

Pork Chimichurri Salad image

Fresh salad greens, cherry tomatoes, and cheese are tossed in a fresh herb and chipotle chimichurri dressing, then topped with tender, sliced broiled pork.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound boneless pork loin chops, about 1-inch thick, trimmed
¼ cup olive oil
3 tablespoons red wine vinegar
15 sprigs flat-leaf parsley
3 sprigs fresh oregano, leaves
½ chipotle pepper (from a can of chipotles in adobo sauce)
1 pinch Salt and pepper
6 ounces spring mix greens
1 ½ cups cherry tomatoes, halved
6 ounces soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice
1 serving Oil spray

Steps:

In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 13.8 g, Cholesterol 78.9 mg, Fat 23.7 g, Fiber 5 g, Protein 34.3 g, SaturatedFat 6.1 g, Sodium 179.6 mg, Sugar 1.2 g

PORK CHIMICHURRI SALAD

Pork Chimichurri Salad image

Fresh salad greens, cherry tomatoes, and cheese are tossed in a fresh herb and chipotle chimichurri dressing, then topped with tender, sliced broiled pork.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound boneless pork loin chops, about 1-inch thick, trimmed
¼ cup olive oil
3 tablespoons red wine vinegar
15 sprigs flat-leaf parsley
3 sprigs fresh oregano, leaves
½ chipotle pepper (from a can of chipotles in adobo sauce)
1 pinch Salt and pepper
6 ounces spring mix greens
1 ½ cups cherry tomatoes, halved
6 ounces soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice
1 serving Oil spray

Steps:

In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 13.8 g, Cholesterol 78.9 mg, Fat 23.7 g, Fiber 5 g, Protein 34.3 g, SaturatedFat 6.1 g, Sodium 179.6 mg, Sugar 1.2 g

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