If you’re craving a vibrant dish that combines smoky, juicy chicken with fresh, zesty greens, you’re in for a treat with this Peruvian Grilled Chicken Salad Recipe. It’s a lively celebration of bold spices, tangy lime, and creamy avocado, all perfectly balanced by a refreshing dressing. This salad brings a wonderful mix of textures and colors to your plate, making it as pleasing to the eyes as it is to your taste buds. Plus, it’s simple enough to whip up any day of the week yet impressive enough to share with friends at a weekend cookout.
Ingredients You’ll Need
Gathering these ingredients is a joy because each one plays a crucial role in creating the delicious layers of flavor and texture that define this dish. From the aromatic spices that dress the chicken to the crispness of the fresh vegetables, every single element matters.
- 4 boneless, skinless chicken breasts: The lean protein base that soaks up the flavorful marinade beautifully.
- 3 tablespoons olive oil: Adds richness and helps the chicken stay juicy while grilling.
- 2 tablespoons fresh lime juice: Brings a bright, tangy zing that lifts the marinade and dressing.
- 3 cloves garlic, minced: Infuses a deep, savory aroma that complements the spices.
- 1 teaspoon cumin: Adds warm, earthy notes typical of Peruvian cuisine.
- 1 teaspoon paprika: Offers a subtle smokiness and vibrant color.
- 1 teaspoon oregano: Brings a hint of herbaceous sweetness to balance the spices.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Gives a gentle kick without overpowering the dish.
- 1/4 cup fresh cilantro, chopped: Adds freshness and a burst of green color as garnish.
- 4 cups mixed salad greens: Provides a crisp and refreshing base.
- 1 cup cherry tomatoes, halved: Lends sweetness and a juicy pop.
- 1/2 red onion, thinly sliced: Offers a mild sharpness and beautiful purple hue.
- 1 avocado, sliced: Creates a creamy contrast that soothes the palate.
- 1/4 cup black olives, pitted and sliced: Brings a briny, savory element to the salad.
- 1/4 cup crumbled queso fresco: Adds a soft, salty cheese texture that ties everything together.
- 1/4 cup olive oil (for dressing): The foundation of the tangy dressing.
- 2 tablespoons fresh lime juice (for dressing): Brightens up the salad with citrus zing.
- 1 tablespoon red wine vinegar: Provides a subtle acidic punch.
- 1 teaspoon Dijon mustard: Adds a gentle heat and helps emulsify the dressing.
- Salt and pepper to taste (for dressing): Balances the flavors perfectly.
How to Make Peruvian Grilled Chicken Salad Recipe
Step 1: Prepare the Marinade
Start by mixing olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, and black pepper in a small bowl. This marinade is where the magic begins – it’s packed full of the warm, citrusy, and aromatic flavors that will infuse the chicken with that signature Peruvian flair.
Step 2: Marinate the Chicken
Place your chicken breasts in a shallow container or a ziplock bag and pour the marinade over them. Make sure each breast is fully coated, then pop it in the fridge. Giving the chicken at least 30 minutes to soak up these flavors ensures every bite will be tender and bursting with zest.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and set it directly on the grill. Cook each side for about 6 to 8 minutes. You’re looking for a beautiful char on the outside and juicy, fully cooked chicken inside. There’s something so satisfying about those grill marks that hint at smoky, delicious goodness.
Step 4: Build the Salad Base
While the chicken is cooking, arrange the mixed greens, halved cherry tomatoes, thinly sliced red onion, slices of avocado, black olives, and crumbled queso fresco in a large salad bowl or platter. This colorful array not only looks inviting but also layers in contrasting textures and tastes that perfectly complement the grilled chicken.
Step 5: Whisk the Dressing
In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, Dijon mustard, salt, and pepper. This dressing is refreshingly tangy with a subtle sharpness that brings all parts of the salad together. It’s light yet flavorful enough to tie the smoky chicken and fresh veggies in perfect harmony.
Step 6: Slice the Chicken
Once your grilled chicken rests for a few minutes to retain its juices, slice it into strips. The resting step is crucial for keeping that juicy tenderness intact, making every bite satisfying.
Step 7: Assemble the Salad
Now, top your beautiful salad greens and veggies with the warm grilled chicken strips. Drizzle the freshly made dressing over the whole dish to bring brightness and moisture.
Step 8: Final Touch with Cilantro
Finish your masterpiece with a sprinkling of freshly chopped cilantro. This adds a fresh herbal note and a lovely pop of color, making your Peruvian Grilled Chicken Salad Recipe a feast for both eyes and palate.
How to Serve Peruvian Grilled Chicken Salad Recipe
Garnishes
Fresh cilantro is the star garnish here because it complements the smoky chicken and zesty dressing perfectly. You could also add thin slices of fresh jalapeño or a light drizzle of aji amarillo sauce for an extra authentic Peruvian touch that kicks up the heat just right.
Side Dishes
This salad shines as a standalone meal, but serving it alongside fluffy quinoa or a warm basket of toasted bread can make your meal feel even more satisfying. For a traditional nod, you might enjoy it with Peruvian-style roasted potatoes or sweet corn on the cob.
Creative Ways to Present
For a fun twist, serve the Peruvian Grilled Chicken Salad Recipe in individual mason jars layered with greens, chicken, and dressing for a picnic-ready option. Alternatively, lay the salad on a large wooden board, creating a vibrant platter perfect for sharing with friends and family at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled chicken and salad components in separate airtight containers in the fridge. This separation keeps the salad fresh and prevents it from becoming soggy. Chicken can stay fresh for up to 3 days when stored properly.
Freezing
While the chicken freezes well for future meals, it’s best to freeze it without the salad or dressing. Store grilled chicken strips in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat the grilled chicken without drying it out, warm it gently in a skillet over low heat or use a microwave with a light cover to retain moisture. Avoid reheating the salad itself; instead, freshly toss the greens with dressing right before serving for that crisp, fresh bite.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative because they tend to be juicier and more forgiving on the grill. Just adjust the cooking time slightly to ensure they’re cooked through.
Is there a vegetarian version of this Peruvian Grilled Chicken Salad Recipe?
You can swap the grilled chicken for grilled portobello mushrooms or tofu marinated in the same spice mix. These options absorb the marinade wonderfully and keep the dish packed with flavor.
Can I make the dressing ahead of time?
Yes, the dressing can be made a day in advance and stored in the refrigerator. Just give it a good shake or whisk before drizzling to recombine the ingredients.
What if I don’t have a grill? Can I cook the chicken another way?
Definitely! You can cook the chicken on a stovetop grill pan or even bake it in the oven at 400°F (200°C) for about 20-25 minutes until fully cooked.
How spicy is this salad?
This recipe is on the mild side with aromatic spices rather than heat. If you prefer more kick, add sliced jalapeños or a touch of hot sauce to the marinade or presentation.
Final Thoughts
Trust me, the Peruvian Grilled Chicken Salad Recipe is one of those dishes that feels like a little celebration every time you make it. It’s fresh, flavorful, and downright satisfying whether you’re serving it for a family dinner or impressing guests. Give it a try, and I promise you’ll find yourself reaching for this recipe again and again.
Print
Peruvian Grilled Chicken Salad Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 16m
- Total Time: 0h 46m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Description
A vibrant and flavorful Peruvian Grilled Chicken Salad featuring marinated and perfectly grilled chicken breasts served over a bed of fresh mixed greens, cherry tomatoes, avocado, red onion, black olives, and crumbled queso fresco. Topped with a zesty lime and Dijon dressing and garnished with fresh cilantro, this salad is a colorful and nutritious meal perfect for any occasion.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Salad
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup black olives, pitted and sliced
- 1/4 cup crumbled queso fresco
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix together olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken and ensure each piece is well coated. Refrigerate and let it marinate for at least 30 minutes, turning occasionally to maximize flavor absorption.
- Preheat the Grill: Heat your grill to medium-high. This ensures the chicken cooks evenly and gets those desirable grill marks.
- Grill the Chicken: Remove the chicken from the marinade and place on the hot grill. Cook for approximately 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
- Prepare the Salad: While the chicken is grilling, arrange mixed greens, halved cherry tomatoes, sliced red onion, avocado, black olives, and crumbled queso fresco in a large salad bowl or platter, creating a colorful base.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified and smooth.
- Rest and Slice the Chicken: After grilling, let the chicken rest for a few minutes to retain juices. Then slice it into strips suitable for topping the salad.
- Assemble the Salad: Place the grilled chicken strips evenly over the prepared salad. Drizzle with the freshly made dressing.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the salad for an extra layer of fresh flavor and appealing color. Serve immediately for best taste.
Notes
- For best results, marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor.
- If you don’t have a grill, you can use a grill pan or a skillet over medium-high heat.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Queso fresco can be substituted with feta cheese if unavailable.
- This salad is perfect for a light lunch or dinner and can be paired with a side of quinoa or rice for a complete meal.
