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Peruvian Grilled Chicken Salad

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A vibrant and flavorful Peruvian-inspired grilled chicken salad featuring smoky marinated chicken, crisp fresh vegetables, and a creamy, tangy dressing for a satisfying yet light meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Peruvian
  • Diet: Low Calorie

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)

Instructions

  1. In a bowl, whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder or aji amarillo paste, salt, and black pepper.
  2. Add the chicken and coat thoroughly. Cover and marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Grill the chicken for 5 to 7 minutes per side, or until fully cooked and nicely charred. Let it rest for a few minutes, then slice into strips.
  5. In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, corn, and cilantro.
  6. In a separate bowl, whisk together mayonnaise or Greek yogurt, lime juice, garlic, aji amarillo paste or hot sauce, olive oil, salt, and black pepper until smooth and creamy.
  7. Arrange the salad base on serving plates or a large platter.
  8. Top with sliced grilled chicken.
  9. Drizzle the dressing over the salad or serve it on the side. Toss gently if desired before serving.

Notes

  • Marinate the chicken longer for more intense flavor.
  • Use a grill pan or oven if an outdoor grill is not available.
  • Adjust spice level by increasing or reducing aji amarillo or chili powder.
  • Greek yogurt makes the dressing lighter while mayonnaise makes it richer.
  • Keep components separate for storage to maintain freshness.
  • Add quinoa or rice for a more filling meal.

Nutrition

Find it online: https://juliameals.com/peruvian-grilled-chicken-salad/