Peruvian Grilled Chicken Salad – Delicious & Easy Recipe

Experience the vibrant and zesty flavors of Peru right in your own kitchen with this incredible Grilled Chicken Salad! This recipe combines succulent, marinated chicken with fresh, crisp salad ingredients and a bright, tangy dressing for a meal that’s both satisfying and surprisingly easy to make. Get ready for a taste sensation that’s perfect for any day of the week!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 3 tbsp fresh lime juice (from 1-2 limes)
• 2 cloves garlic, minced
• 1 tbsp aji amarillo paste (optional, but recommended; can substitute with 1/2 tsp paprika + pinch of cayenne)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens (romaine, spring mix, or butter lettuce)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup cooked corn kernels (fresh, frozen, or canned, drained)
• 1 large avocado, diced
• 1/2 cup fresh cilantro, chopped (for garnish, optional)
• 1/4 cup olive oil (for dressing)
• 3 tbsp fresh lime juice (for dressing)
• 2 tbsp chopped fresh cilantro (for dressing)
• 1 small clove garlic, minced (for dressing)
• 1/4 tsp salt (for dressing)
• Pinch of black pepper (for dressing)

Instructions

1. Marinate the Chicken: In a shallow dish or large Ziploc bag, combine the chicken, 2 tbsp olive oil, 3 tbsp lime juice, minced garlic, aji amarillo paste (or paprika/cayenne substitute), cumin, oregano, smoked paprika, salt, and pepper. Toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
2. Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
3. Grill the Chicken: Remove chicken from the marinade, discarding any excess. Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The chicken should have nice grill marks. Once cooked, transfer the chicken to a cutting board, tent with foil, and let it rest for 5 minutes before slicing against the grain into strips or dicing.
4. Prepare the Dressing: While the chicken rests, in a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp chopped cilantro, minced garlic, 1/4 tsp salt, and pinch of pepper until well combined. Taste and adjust seasonings as needed.
5. Assemble the Salad: In a large serving bowl, combine the mixed greens, cherry tomatoes, red onion, corn, and diced avocado.
6. Serve: Divide the salad mixture among individual plates. Top each salad with slices of the grilled Peruvian chicken. Drizzle generously with the Lime-Cilantro Dressing. Garnish with extra fresh cilantro, if desired, and serve immediately.