Peruvian Grilled Chicken Salad Recipe
Bright, bold, and bursting with flavor, this Peruvian Grilled Chicken Salad brings a South American twist to your everyday greens. Succulent, spiced chicken rests on a bed of crisp lettuce with juicy tomatoes, tangy olives, and sweet bell peppers, all kissed with the vibrant aji verde sauce. Every bite delivers a symphony of textures and colors that make this salad as stunning to look at as it is irresistible to eat. Whether you’re after a palate-awakening lunch or a showstopping side, this is a recipe that will have friends and family begging for seconds!
Ingredients You’ll Need
Each ingredient in this salad has a purpose, and together they create a feast that’s more than the sum of its parts. Simple, wholesome, and easy to find, they blend classic Peruvian flair with everyday freshness, ensuring every bite is dynamic and satisfying.
- Peruvian grilled chicken, chopped (1 pound): The star of the show, this juicy chicken brings smoky, spiced notes that anchor the salad.
- Lettuce, sliced (6 cups): Crisp, refreshing greens offer the perfect crunchy base and contrast to the chicken’s savoriness.
- Red bell pepper, sliced or diced (1): For a pop of vibrant color and a mild sweetness that mellows and compliments the entire bowl.
- Yellow bell pepper, sliced or diced (1): Slightly fruitier than red, these peppers add more color and a subtle tang.
- Cucumber, sliced or diced (1 cup): Cool, hydrating crunch that balances out the spices and acidity.
- Tomatoes, sliced or diced (1 cup): Juicy and bright, they bring a delightful burst of freshness to every mouthful.
- Olives, sliced (1/2 cup): A salty, briny hit that ties the salad to its Mediterranean-influenced Peruvian heritage.
- Red onion, sliced or diced (1/2 cup): Adds a sharp, zesty edge and a lovely pop of purple color.
- Aji verde (Peruvian green sauce) (1/2 cup): Herbaceous, tangy, and just spicy enough—this sauce is pure magic drizzled over everything.
How to Make Peruvian Grilled Chicken Salad
Step 1: Prep Your Ingredients
Begin by giving your vegetables a good rinse and dry, then get slicing and dicing! The lettuce forms your crisp canvas, while the peppers, cucumber, tomato, olives, and red onion bring bursts of color and flavor. If you’re prepping ahead, you can chop most veggies in advance—just keep them chilled until you’re ready to toss.
Step 2: Chop the Peruvian Grilled Chicken
If your chicken isn’t already cooked and ready, you can grill it with those signature Peruvian spices, let it rest, then dice or slice it into bite-sized pieces. This step ensures you get tender, flavorful bites throughout your salad, and it’s a great way to use up leftovers from a previous meal.
Step 3: Assemble the Salad
In a large salad bowl or on a beautiful platter, layer the lettuce first for structure. Arrange the red and yellow bell peppers, cucumber, tomatoes, olives, and red onion over the greens. Tuck in the chopped chicken for a hearty and eye-catching finish.
Step 4: Add the Aji Verde Dressing
Drizzle the vibrant aji verde over your finished salad. This is truly what sets a Peruvian Grilled Chicken Salad apart from the usual. Don’t be shy—a generous swirl is part of the magic. Toss gently to coat every ingredient evenly.
Step 5: Serve and Savor
Once everything is dressed and tossed, dive right in! The finished salad is best enjoyed fresh. Serve it family-style or dish it up individually—either way, you’re about to make some happy eaters.
How to Serve Peruvian Grilled Chicken Salad
Garnishes
For a picture-perfect finish, sprinkle a few extra slices of red onion or some fresh chopped cilantro over the salad. Lime wedges served on the side add extra brightness, while a dusting of crunchy toasted corn or pepitas can introduce a playful crunch.
Side Dishes
Peruvian Grilled Chicken Salad shines all on its own but pairs especially well with warm crusty bread, fluffy quinoa, or roasted potatoes. These sides soak up any extra aji verde and round out the meal nicely, making it feel extra special without extra work.
Creative Ways to Present
Try serving this salad layered in mason jars for a picnic, spread out on a colorful platter for family-style feasts, or stuffed in wraps for hearty lunches on the go. The striking spectrum of colors in Peruvian Grilled Chicken Salad makes it a natural centerpiece for any table.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Grilled Chicken Salad keeps beautifully if you store the dressing separately. Pop any undressed salad in an airtight container and refrigerate; it should stay crisp and fresh for up to two days.
Freezing
Salads don’t typically freeze well, and this one is no exception. The fresh vegetables and lettuce will lose their signature crisp texture once thawed, so for best results, enjoy it fresh or within a day or two of preparing.
Reheating
If you have extra grilled chicken, you can gently reheat just the chicken portion in a skillet or microwave before adding it back to your greens. Do not reheat the dressed salad, as the vegetables will wilt and lose their appeal.
FAQs
Can I use rotisserie chicken instead of Peruvian grilled chicken?
Absolutely! While the signature spices of Peruvian grilled chicken provide a unique flavor, rotisserie chicken saves time and tastes great with the same salad ingredients and aji verde.
Where can I find aji verde sauce?
Many Latin American or specialty grocery stores carry aji verde, but you can also whip up a batch at home with cilantro, jalapeño, garlic, lime, and mayonnaise or yogurt. It’s fresh, easy, and truly worth it!
What kind of lettuce works best?
Romaine is reliably crisp and sturdy, but you can use any mix of hearty greens like green leaf, kale, or even butter lettuce for a more delicate bite.
Is Peruvian Grilled Chicken Salad spicy?
The salad itself is mild, but the aji verde sauce can deliver a mild to medium kick depending on the peppers used. Adjust the heat by varying the amount you drizzle on—or serve extra on the side for those who love a spicy punch.
Can I make this salad vegetarian?
Of course! Swap the chicken for grilled portobello mushrooms or chickpeas tossed with smoked paprika for a plant-based twist that still brings loads of flavor and protein.
Final Thoughts
There’s a reason Peruvian Grilled Chicken Salad has become a staple in kitchens around the world—it’s vibrant, satisfying, and endlessly customizable. I hope you give this recipe a try and make it your own; after just one bite, I bet you’ll be just as hooked as I am!
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Peruvian Grilled Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful Peruvian Grilled Chicken Salad recipe that combines tender Peruvian grilled chicken with a colorful array of fresh vegetables and a zesty aji verde dressing.
Ingredients
Peruvian Grilled Chicken
- 1 pound Peruvian grilled chicken, chopped
Lettuce
- 6 cups lettuce, sliced
Vegetables
- 1 red bell pepper, sliced or diced
- 1 yellow bell pepper, sliced or diced
- 1 cup cucumber, sliced or diced
- 1 cup tomatoes, sliced or diced
- 1/2 cup olives, sliced
- 1/2 cup red onion, sliced or diced
Aji Verde Dressing
- 1/2 cup aji verde (Peruvian green sauce)
Instructions
- Assemble the Salad: Combine the chopped Peruvian grilled chicken, lettuce, red bell pepper, yellow bell pepper, cucumber, tomatoes, olives, and red onion in a large bowl.
- Toss with Dressing: Drizzle the aji verde dressing over the salad ingredients.
- Enjoy: Toss everything together gently to coat the salad with the dressing. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Peruvian, Grilled Chicken, Salad, Aji Verde, Healthy, Gluten Free, Easy
