Step 1

Place chicken and salt in a large saucepan, cover with water and place over high heat. Bring to a gentle simmer to partially cook, then drain and transfer to a tray to cool. When cool enough to handle, thread chicken onto skewers (make sure each piece sits flat to ensure even cooking). Set aside.

Step 2

Meanwhile, for the chimichurri, place all ingredients in a small food processor and whiz until smooth. Transfer 1/4 cup (60ml) chimichurri to a bowl and set aside. Brush chicken with remaining chimichurri.

Step 3

Heat a chargrill pan or barbecue to medium-high. Grill chicken, turning frequently and brushing with cooking juices, for 12 minutes or until cooked.

Step 4

To make the rice salad, microwave rice according to packet instructions. Toss rice, tomato, onion and herbs with reserved chimichurri. Transfer salad to a serving bowl and top with avocado and skewers. Serve with lemon wedges and extra coriander.