Recipe by Ali Slagle

Add contrast to your bright and punchy chopped-herb sauce by adding chunks of creamy avocado to it. Use this extra-lush sauce wherever you use a green sauce — whether over simply seared chicken, like here, or over fish, roasted vegetables, or stirred through drained beans.

1 bunch scallions
½ bunch parsley
½ bunch cilantro
Salt
1/2 cup plus 1 tablespoon extra-virgin olive oil
½ teaspoon red pepper flakes
1 lemon
1 large ripe Primavera avocado
1 ½ pounds boneless, skinless chicken thighs

1. Make the avocado salsa verde: Thinly slice 1 bunch scallions. Push to one side of your
cutting board, then thinly slice ½ bunch cilantro and ½ bunch parsley. Add the scallions to the pile of herbs along with a pinch of salt. Chop and smash until everything is coarsely chopped and juicy. Transfer to a medium bowl, along with ½ cup oil, the juice from 1 lemon, and ½ teaspoon red pepper flakes. Cut 1 avocado into chunks and add to the bowl, then stir gently to combine (the lemon will keep the avocado from browning.

2. Meanwhile, sear the chicken: Sear 1 ½ pounds chicken all over with salt, then coat in 1
tablespoon oil. Heat a large skillet over medium-high. When just smoking, add the chicken flat side down and cook, pressing down occasionally with tongs, until golden-brown and opaque halfway up the sides, 5 to 7 minutes. Flip and cook until cooked through, 3 to 5 minutes. Serve the chicken topped with the salsa verde.