Peruvian Grilled Chicken Salad-Flavorful & Fresh Recipe

Craving a vibrant, wholesome meal that packs a punch of flavor? Look no further than this incredible Peruvian Grilled Chicken Salad! Featuring tender, marinated grilled chicken with authentic Peruvian spices, it’s perfectly balanced with fresh, crisp vegetables and a bright lime-cilantro dressing. This recipe brings the bold, fresh tastes of Peru straight to your plate, making it an ideal choice for a healthy and satisfying lunch or dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 6 cups mixed greens (romaine, spring mix, or butter lettuce)
• 1 cup cooked black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1/2 red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 large avocado, diced
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• **For the Peruvian Marinade:**
• 2 tbsp Aji Amarillo paste (or 1 tbsp yellow mustard + pinch cayenne for color/heat)
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• **For the Lime-Cilantro Vinaigrette:**
• 1/4 cup olive oil
• Juice of 1 lime
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp white wine vinegar (optional)
• 1 tsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. **1. Marinate the Chicken:** In a medium bowl, whisk together the Aji Amarillo paste, minced garlic, lime juice, 1 tbsp olive oil, cumin, oregano, salt, and pepper to create the marinade. Add the chicken breasts or thighs, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
2. **2. Grill the Chicken:** Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from the marinade (discarding any excess marinade). Grill the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice char marks. Remove from grill, cover loosely with foil, and let rest for 5-10 minutes. Once rested, slice the chicken into strips or dice.
3. **3. Prepare Salad Components:** While the chicken is grilling and resting, prepare your vegetables. In a large serving bowl, combine the mixed greens, rinsed black beans, corn kernels, thinly sliced red onion, cherry tomatoes, and diced avocado.
4. **4. Make the Vinaigrette:** In a small bowl, whisk together 1/4 cup olive oil, the juice of 1 lime, 2 tbsp chopped cilantro, white wine vinegar (if using), honey or maple syrup (if using), salt, and pepper until well combined.
5. **5. Assemble and Serve:** Add the sliced grilled Peruvian chicken to the bowl with the prepared salad components. Drizzle the lime-cilantro vinaigrette generously over the salad. Toss gently to combine all ingredients. Garnish with additional fresh cilantro before serving. Enjoy immediately!