CHIMICHURRI CHICKEN ROLLS WITH GRILLED PINEAPPLE AND AVOCADO SALSA

• Brioche, buttery and grilled hot dog buns

Chimichurri marinade

• 1/4 cup (60 ml) of parsley
• 1/4 cup (60 ml) of cilantro
• 1/4 cup (60 ml) of mint
• 1 tablespoon (15 ml) of chive
• 1 tablespoon (15 ml) of minced garlic
• 30 ml of lime juice and zest
• 1/4 cup (60 ml) of yellow bell pepper
• 1 tablespoon (15 ml) of gray shallot
• 2 tablespoon (30 ml) oregano
• 1/3 cup (75 ml) of olive oil
• 1 tablespoon (15 ml) of red wine vinegar
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of pepper
• 1/2 teaspoon (2.5 ml) of red chili flakes

Herbed mayonnaise

• 1/2 cup (125 ml) of mayonnaise
• 1 small clove of garlic, finely chopped
• 2 tbsp. (30 ml) of parsley, chopped
• 2 tbsp. (30 ml) of chive, snipped
• 2 tbsp. (30 ml) of basil, snipped
• 3 tbsp. (45 ml) of coriander, snipped
• Zest and juice of 1 lime
• Salt and pepper

Grilled pineapple and avocado salsa

• 3 tbsp. (45 ml) of olive oil
• 4 slices of pineapple
• 1 avocado, diced
• 3 green onions, chopped
• Zest and juice of 1 lime
• 1/4 cup (60 ml) of coriander leaves
• Salt and pepper

Toppings

• Microgreens