In a food processor puree cilantro, garlic, green onions, and cumin.
In a microwave-safe bowl stir together cashew butter, vinegars, turmeric, honey and microwave for 1 minute.
Add the cilantro mixture to the cashew butter mixture and stir until fully combined.
Pour olive oil into the combined mixture and stir to finish the sauce.
Refrigerate until ready to use.
The sauce will make 1 1/2 cups. 1/2 a cup is used for the chicken marinade.
Add two chicken breasts to a large plastic storage bag and pour 1/2 cup of the chimichurri sauce over the chicken. Seal the bag and allow the chicken to marinate for at least one hour (the longer the better).
Add olive oil to your grill pan. Grill the chicken breasts on both sides until completely cooked.
Allow chicken to cool before slicing it for the salad.
Chop your favorite salad fixings.
Place grilled chicken on top of salad.
Drizzle, or pour (like me) the chimichurri sauce all over the salad.
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