Name: Peruvian Grilled Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 2 tablespoons lime juice; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon chili powder or 1 tablespoon aji amarillo paste; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups romaine lettuce or mixed greens; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/2 red onion, thinly sliced; 1 avocado, sliced; 1 cup corn kernels (grilled or fresh); 1/4 cup cilantro, chopped; 1/2 cup mayonnaise or Greek yogurt; 2 tablespoons lime juice (for dressing); 2 cloves garlic, minced (for dressing); 1 tablespoon aji amarillo paste or hot sauce; 1 tablespoon olive oil (for dressing); 1/2 teaspoon salt (for dressing); 1/4 teaspoon black pepper (for dressing)

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I make this Peruvian Grilled Chicken Salad when I want something vibrant, smoky, and full of bold flavors. The grilled chicken is juicy and spiced, the vegetables add freshness and crunch, and the creamy, tangy dressing brings everything together beautifully.

Why You’ll Love This Recipe

I love this recipe because it combines bright, zesty flavors with satisfying textures. The marinade gives the chicken a smoky and slightly spicy kick, while the fresh vegetables keep the salad light and refreshing. I also enjoy how it feels like a complete meal without being heavy, and I can easily adapt it depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I like to use a mix of fresh produce and bold seasonings to capture that signature Peruvian-inspired flavor.

boneless, skinless chicken breasts or thighs
olive oil
lime juice
garlic, minced
smoked paprika
cumin
chili powder or aji amarillo paste
salt
black pepper
romaine lettuce or mixed greens
cherry tomatoes, halved
cucumber, sliced
red onion, thinly sliced
avocado, sliced
corn kernels (grilled or fresh)
cilantro, chopped

For the dressing:

mayonnaise or Greek yogurt
lime juice
garlic, minced
aji amarillo paste or hot sauce
olive oil
salt
black pepper

Directions

I start by marinating the chicken. I mix olive oil, lime juice, garlic, smoked paprika, cumin, chili powder or aji amarillo paste, salt, and pepper in a bowl. Then I coat the chicken thoroughly and let it marinate for at least 30 minutes, or longer if I have time.

I preheat the grill or a grill pan over medium-high heat. I cook the chicken until it is nicely charred on the outside and fully cooked inside, then I let it rest before slicing it into strips.

While the chicken cooks, I prepare the salad base by combining romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, corn, and cilantro in a large bowl.

I whisk together the dressing ingredients until smooth and creamy. I adjust the lime juice or spice level depending on my taste.

To assemble, I place the sliced grilled chicken over the salad and drizzle the dressing on top. I toss everything gently or leave it layered for presentation.

Servings and timing

I usually make this recipe for 4 servings.

I plan for about 15 minutes of prep time, at least 30 minutes of marinating time, and about 10 to 15 minutes of grilling time. Altogether, I expect around 55 to 60 minutes from start to finish.

Variations

I sometimes swap the chicken for grilled shrimp or steak when I want a different protein. When I want a vegetarian version, I use grilled tofu or roasted chickpeas.

I like adding cooked quinoa or rice to make it more filling. Occasionally, I include sliced bell peppers or shredded cabbage for extra crunch and color.

I also adjust the dressing by making it spicier with more aji amarillo or lighter by using Greek yogurt instead of mayonnaise.

storage/reheating

I store the grilled chicken, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days. This helps keep everything fresh and crisp.

I reheat the chicken gently in a skillet or microwave before adding it back to the salad. I add the dressing just before serving so the greens stay fresh.

FAQs

Can I cook the chicken without a grill?

I often use a grill pan or even bake the chicken in the oven. Both methods still give great flavor, especially if I use a hot pan or high temperature.

What is aji amarillo and can I substitute it?

I know aji amarillo is a Peruvian yellow chili pepper with a fruity heat. If I do not have it, I substitute it with a mix of chili paste and a little extra lime juice.

Can I make this salad ahead of time?

I prepare all the components ahead, but I keep them separate until serving. That way, the salad stays fresh and the textures remain crisp.

How spicy is this recipe?

I find it mildly to moderately spicy depending on how much chili or aji amarillo I use. I can easily adjust the heat level to suit my preference.

What pairs well with this salad?

I like serving it with warm flatbread, roasted potatoes, or even a simple soup. It also works well on its own as a complete and satisfying meal.

Conclusion

I keep coming back to this Peruvian Grilled Chicken Salad because it is bold, fresh, and incredibly satisfying. I enjoy how the smoky grilled chicken and creamy dressing complement the crisp vegetables, making every bite balanced and full of flavor.