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
Scale
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.
