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Peruvian Grilled Chicken Salad: A Flavorful & Healthy Recipe

Peruvian Grilled Chicken Salad: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Peru! Imagine succulent, smoky grilled chicken, infused with the exotic flavors of Peruvian spices, nestled atop a bed of crisp, fresh greens. This isn’t just a salad; it’s an experience.

Peruvian cuisine is a melting pot of indigenous, Spanish, African, and Asian influences, and this salad beautifully reflects that rich heritage. While the exact origins of a “Peruvian Grilled Chicken Salad” as a specific dish are modern, it draws heavily on traditional Peruvian flavors and cooking techniques, particularly the use of aji amarillo peppers, cilantro, and lime. These ingredients are staples in Peruvian cooking and contribute to the dish’s distinctive and unforgettable taste.

What makes this Peruvian Grilled Chicken Salad so irresistible? It’s the perfect balance of textures and tastes. The tender, juicy chicken contrasts beautifully with the crispness of the lettuce and the creamy avocado. The bright, zesty dressing, bursting with lime and cilantro, ties everything together in perfect harmony. It’s a light yet satisfying meal that’s perfect for a quick lunch, a refreshing dinner, or even a potluck gathering. Plus, it’s incredibly easy to customize to your liking! Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a new favorite.

Peruvian grilled chicken salad this Recipe

Ingredients:

  • For the Peruvian Grilled Chicken:
    • 4 boneless, skinless chicken breasts (about 6 oz each)
    • 1/4 cup aji amarillo paste
    • 2 tablespoons soy sauce
    • 2 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon salt, or to taste
  • For the Salad:
    • 8 cups mixed greens (such as romaine, spinach, and arugula)
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1/2 red onion, thinly sliced
    • 1 avocado, diced
    • 1 cup cooked corn kernels (fresh, frozen, or canned)
    • 1/2 cup black beans, rinsed and drained
    • 1/4 cup crumbled queso fresco (optional)
    • 1/4 cup chopped cilantro
  • For the Creamy Cilantro Lime Dressing:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream or Greek yogurt
    • 1/4 cup fresh cilantro, packed
    • 2 tablespoons lime juice, freshly squeezed
    • 1 clove garlic, minced
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt, or to taste
    • 1/8 teaspoon black pepper, or to taste
    • 1-2 tablespoons water, to thin (optional)

Preparing the Peruvian Grilled Chicken:

  1. Marinate the Chicken: In a medium bowl, whisk together the aji amarillo paste, soy sauce, red wine vinegar, olive oil, minced garlic, cumin, smoked paprika, oregano, black pepper, and salt. This marinade is the key to that authentic Peruvian flavor!
  2. Coat the Chicken: Add the chicken breasts to the bowl and toss to coat thoroughly. Make sure each piece is well covered in the marinade.
  3. Marinate Time: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be. I usually aim for at least an hour if I have the time.
  4. Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
  5. Grill the Chicken: Remove the chicken breasts from the marinade and discard the marinade. Place the chicken on the preheated grill.
  6. Cook the Chicken: Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Don’t overcook the chicken, or it will become dry.
  7. Rest the Chicken: Remove the grilled chicken from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
  8. Slice the Chicken: Slice the chicken breasts against the grain into thin strips.

Preparing the Creamy Cilantro Lime Dressing:

  1. Combine Ingredients: In a blender or food processor, combine the mayonnaise, sour cream (or Greek yogurt), fresh cilantro, lime juice, minced garlic, cumin, salt, and pepper.
  2. Blend Until Smooth: Blend until the dressing is smooth and creamy.
  3. Adjust Consistency: If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. I prefer mine to be easily pourable.
  4. Taste and Adjust Seasoning: Taste the dressing and adjust the seasoning as needed. You may want to add more lime juice for extra tang, or more salt and pepper to taste.
  5. Chill the Dressing: For best results, chill the dressing in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Assembling the Peruvian Grilled Chicken Salad:

  1. Prepare the Salad Base: In a large bowl, combine the mixed greens, sliced red bell pepper, sliced yellow bell pepper, and sliced red onion.
  2. Add the Toppings: Add the diced avocado, cooked corn kernels, and black beans to the salad.
  3. Add the Chicken: Arrange the sliced grilled chicken over the salad.
  4. Drizzle with Dressing: Drizzle the creamy cilantro lime dressing over the salad. Use as much or as little as you like. I usually start with a little and add more as needed.
  5. Garnish (Optional): Garnish with crumbled queso fresco and chopped cilantro, if desired. These additions really elevate the dish!
  6. Toss Gently: Gently toss the salad to combine all the ingredients. Be careful not to over-toss, as this can make the salad soggy.
  7. Serve Immediately: Serve the Peruvian grilled chicken salad immediately. This salad is best enjoyed fresh.

Tips for the Best Peruvian Grilled Chicken Salad:

  • Use Fresh Ingredients: The key to a great salad is using fresh, high-quality ingredients. Fresh cilantro, ripe avocados, and crisp bell peppers will make a big difference.
  • Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the correct internal temperature.
  • Marinate the Chicken for Maximum Flavor: Marinating the chicken for at least 30 minutes will allow the flavors to penetrate the meat, resulting in a more flavorful dish.
  • Adjust the Dressing to Your Taste: The creamy cilantro lime dressing is the perfect complement to the Peruvian grilled chicken. Adjust the seasoning to your liking.
  • Add Your Favorite Toppings: Feel free to add your favorite toppings to the salad. Some other great options include tomatoes, cucumbers, and jicama.
  • Make it Ahead: You can prepare the chicken and dressing ahead of time. Store them separately in the refrigerator until you are ready to assemble the salad.
  • Spice it Up: If you like a little heat, add a pinch of cayenne pepper to the marinade or dressing.
  • Grilling Variations: If you don’t have a grill, you can also cook the chicken in a grill pan on the stovetop or bake it in the oven.
  • Vegetarian Option: For a vegetarian version, substitute the chicken with grilled halloumi cheese or tofu.
  • Storage: Leftover salad can be stored in the refrigerator for up to 24 hours. However, the salad may become soggy over time, so it is best to eat it as soon as possible. Store the dressing separately to prevent the salad from becoming too soggy.
Variations and Substitutions:
  • Chicken: You can use chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during grilling. Adjust the cooking time accordingly.
  • Aji Amarillo Paste: If you can’t find aji amarillo paste, you can substitute it with a combination of yellow bell pepper puree and a pinch of cayenne pepper.
  • Soy Sauce: You can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
  • Red Wine Vinegar: You can substitute red wine vinegar with apple cider vinegar or white wine vinegar.
  • Mayonnaise: You can use avocado mayonnaise or vegan mayonnaise as a healthier alternative to regular mayonnaise.
  • Sour Cream: You can use Greek yogurt or plain yogurt as a substitute for sour cream.
  • Lime Juice: You can use lemon juice as a substitute for lime juice, but the flavor will be slightly different.
  • Vegetables: Feel free to add or substitute any of the vegetables in the salad with your favorites. Some other great options include roasted sweet potatoes, grilled zucchini, or chopped celery.
  • Cheese: If you don’t have queso fresco, you can use feta cheese or cotija cheese as a substitute.
  • Herbs: You can use other fresh herbs, such as parsley or mint, in addition to or instead of cilantro.
Serving Suggestions:
  • Side Dish: Serve the Peruvian grilled chicken salad as a side dish to grilled fish, steak, or vegetables.
  • Main Course:

    Peruvian grilled chicken salad

    Conclusion:

    This isn’t just another salad; it’s a vibrant explosion of flavors that will transport you straight to Peru! The smoky char of the grilled chicken, the creamy avocado, the tangy lime dressing, and the subtle heat of the aji amarillo – it all comes together in a symphony of deliciousness that’s both satisfying and incredibly refreshing. I truly believe this Peruvian grilled chicken salad is a must-try for anyone looking to elevate their lunch or dinner game. It’s quick enough for a weeknight meal but impressive enough to serve to guests.

    But what truly makes this salad special is its versatility. Feel free to experiment and make it your own! For a heartier meal, try adding some quinoa or rice. If you’re feeling adventurous, toss in some grilled corn or black beans for extra texture and flavor. Want to kick up the heat even more? Add a pinch of cayenne pepper to the dressing or use a spicier chili pepper.

    Serving suggestions? Oh, the possibilities are endless! This salad is fantastic on its own, but it’s also incredible served in lettuce wraps for a lighter option. You could also pile it high on toasted baguette slices for a delicious and impressive appetizer. And for a truly Peruvian experience, serve it alongside some crispy plantain chips.

    Don’t be afraid to get creative with the toppings, too. A sprinkle of crumbled queso fresco adds a salty, creamy element, while some toasted pumpkin seeds provide a satisfying crunch. And if you’re a cilantro lover like me, don’t skimp on the fresh herbs!

    I know you might be thinking, “Another chicken salad recipe? What’s so special about this one?” Trust me, this isn’t your average chicken salad. The unique blend of Peruvian flavors sets it apart from the rest. The combination of the smoky grilled chicken, the creamy avocado, and the zesty lime dressing is simply irresistible. It’s a flavor profile that you won’t find anywhere else.

    I’ve made this salad countless times, and it’s always a hit. My family loves it, my friends rave about it, and I’m confident that you will too. It’s the perfect way to add some excitement to your meals and experience the vibrant flavors of Peruvian cuisine.

    So, what are you waiting for? Grab your ingredients, fire up the grill, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Peruvian grilled chicken salad is a guaranteed crowd-pleaser.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see what you create! Tag me in your posts and let me know how much you enjoyed this taste of Peru. Happy cooking! I am sure you will love this recipe as much as I do.


    Peruvian Grilled Chicken Salad: A Flavorful & Healthy Recipe

    Flavorful Peruvian Grilled Chicken Salad with a creamy cilantro lime dressing. A vibrant and healthy meal packed with fresh ingredients.

    Prep Time20 minutes
    Cook Time12 minutes
    Total Time46 minutes
    Category: Lunch
    Yield: 4 servings
    Save This Recipe

    Ingredients

    • 4 boneless, skinless chicken breasts (about 6 oz each)
    • 1/4 cup aji amarillo paste
    • 2 tablespoons soy sauce
    • 2 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon salt, or to taste
    • 8 cups mixed greens (such as romaine, spinach, and arugula)
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1/2 red onion, thinly sliced
    • 1 avocado, diced
    • 1 cup cooked corn kernels (fresh, frozen, or canned)
    • 1/2 cup black beans, rinsed and drained
    • 1/4 cup crumbled queso fresco (optional)
    • 1/4 cup chopped cilantro
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream or Greek yogurt
    • 1/4 cup fresh cilantro, packed
    • 2 tablespoons lime juice, freshly squeezed
    • 1 clove garlic, minced
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt, or to taste
    • 1/8 teaspoon black pepper, or to taste
    • 1-2 tablespoons water, to thin (optional)

    Instructions

    1. In a medium bowl, whisk together the aji amarillo paste, soy sauce, red wine vinegar, olive oil, minced garlic, cumin, smoked paprika, oregano, black pepper, and salt.
    2. Add the chicken breasts to the bowl and toss to coat thoroughly.
    3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
    4. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
    5. Remove the chicken breasts from the marinade and discard the marinade. Place the chicken on the preheated grill.
    6. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
    7. Remove the grilled chicken from the grill and let it rest for 5-10 minutes before slicing.
    8. Slice the chicken breasts against the grain into thin strips.
    9. In a blender or food processor, combine the mayonnaise, sour cream (or Greek yogurt), fresh cilantro, lime juice, minced garlic, cumin, salt, and pepper.
    10. Blend until the dressing is smooth and creamy.
    11. If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
    12. Taste the dressing and adjust the seasoning as needed.
    13. For best results, chill the dressing in the refrigerator for at least 30 minutes before serving.
    14. In a large bowl, combine the mixed greens, sliced red bell pepper, sliced yellow bell pepper, and sliced red onion.
    15. Add the diced avocado, cooked corn kernels, and black beans to the salad.
    16. Arrange the sliced grilled chicken over the salad.
    17. Drizzle the creamy cilantro lime dressing over the salad.
    18. Garnish with crumbled queso fresco and chopped cilantro, if desired.
    19. Gently toss the salad to combine all the ingredients.
    20. Serve the Peruvian grilled chicken salad immediately.

    Notes

    • Use fresh, high-quality ingredients for the best flavor.
    • Don’t overcook the chicken; use a meat thermometer.
    • Marinate the chicken for at least 30 minutes for maximum flavor.
    • Adjust the dressing to your taste.
    • Add your favorite toppings.
    • Prepare the chicken and dressing ahead of time for convenience.
    • Spice it up with a pinch of cayenne pepper.
    • Grill the chicken in a grill pan or bake it in the oven if you don’t have a grill.
    • For a vegetarian option, substitute the chicken with grilled halloumi cheese or tofu.
    • Store leftover salad in the refrigerator for up to 24 hours, storing the dressing separately.

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