Peruvian Grilled Chicken Salad- Flavorful & Fresh

Craving something vibrant, satisfying, and bursting with flavor? This Peruvian Grilled Chicken Salad is your answer! Featuring succulent, marinated grilled chicken atop a bed of crisp greens and fresh vegetables, all drizzled with a creamy, zesty dressing, it’s a dish that truly delivers on its promise of being both flavorful and fresh.

Ingredients

• **For the Peruvian Grilled Chicken:**
• 2 boneless, skinless chicken breasts or 4 chicken thighs
• 2 tbsp aji amarillo paste (or 1 tbsp paprika + 1/2 tsp cayenne for color/heat)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• **For the Creamy Cilantro-Lime Dressing (Aji Verde-inspired):**
• 1/2 cup mayonnaise
• 1/4 cup fresh cilantro, packed
• 1 small jalapeño, deseeded (optional, for heat)
• 1 clove garlic
• 1 tbsp aji amarillo paste (optional, for authentic flavor)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 2-3 tbsp water, to thin (as needed)
• Pinch of salt and pepper to taste
• **For the Salad:**
• 6 cups mixed salad greens (romaine, spring mix, or butter lettuce)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 large cucumber, diced
• 1 ear of corn, cooked and kernels removed (or 1/2 cup canned corn, drained)
• 1 avocado, diced
• 1/4 cup crumbled cotija cheese (optional, or feta)
• Fresh cilantro, chopped, for garnish

Instructions

1. **1. Marinate the Chicken:** In a medium bowl, combine the aji amarillo paste, minced garlic, cumin, oregano, lime juice, olive oil, salt, and pepper. Add the chicken breasts/thighs, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. **2. Prepare the Dressing:** While the chicken marinates, make the dressing. In a blender or food processor, combine mayonnaise, cilantro, jalapeño (if using), garlic, aji amarillo paste (if using), lime juice, olive oil, and a pinch of salt and pepper. Blend until smooth. Add water 1 tablespoon at a time until the desired consistency is reached. Taste and adjust seasonings.
3. **3. Grill the Chicken:** Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Grill the marinated chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing against the grain into strips or cubes.
4. **4. Assemble the Salad:** In a large serving bowl, combine the mixed salad greens, halved cherry tomatoes, sliced red onion, diced cucumber, corn kernels, and diced avocado.
5. **5. Serve:** Top the salad with the sliced Peruvian grilled chicken. Drizzle generously with the creamy cilantro-lime dressing. Garnish with crumbled cotija cheese and fresh cilantro, if desired. Serve immediately and enjoy the burst of Peruvian flavors!