Peruvian Grilled Chicken Salad

Category: Nourishing Recipes That Don't Sacrifice Flavor

Enjoy a refreshing blend of Peruvian grilled chicken and crisp vegetables tossed with zesty aji verde. Juicy chunks of chicken pair perfectly with sliced lettuce, peppers, cucumber, tomatoes, and olives. The punchy Peruvian green sauce adds a spicy, citrusy flavor that brings everything together. Quickly assembled and full of color, this salad is a lively option for warm weather or when you want a vibrant meal. Feel free to incorporate your favorite fresh veggies for added variety and crunch, and serve immediately for best texture and taste. Simple, satisfying, and full of South American flair!

Updated on Fri, 23 May 2025 23:45:23 GMT
Peruvian Grilled Chicken Salad Pin
Peruvian Grilled Chicken Salad | lottirecipes.com

This salad with Peruvian grilled chicken is the antidote to boring weekday lunches. Packed with juicy marinated chicken and crisp veggies all tossed in creamy tangy aji verde dressing it is both satisfying and light. It is my go-to when I crave freshness with bold flavor and crave something I can prep in advance.

The first time I made this was after grilling too much chicken for dinner. The leftovers turned into this vibrant salad for lunch and my family ended up loving it more than the original dinner.

Ingredients

  • Peruvian grilled chicken: It brings smoky deep flavor Use boneless thighs or breast Choose birds with yellow skin for authentic richness
  • Lettuce: Adds crunch and freshness Romaine or butter lettuce works best Look for crisp vibrant leaves
  • Red bell pepper: Sweet and colorful Slice thin for a delicate bite Pick peppers that feel heavy for their size
  • Yellow bell pepper: Offers extra sweetness and visual appeal Choose ones with shiny skin and no soft spots
  • Cucumber: Crunch and a clean fresh taste English cucumbers are best for thin skins with fewer seeds
  • Tomatoes: Juicy acidity for balance Cherry variety gives bursts of flavor Select firm ripe tomatoes that smell sweet
  • Olives: Salty and bold Kalamata or green olives work great Buy pitted high-quality olives for convenience
  • Red onion: Mild spiciness Sliced thin to avoid overpowering the salad Choose onions with tight unblemished skins
  • Aji verde: The zingy creamy green sauce is the star Homemade or pre-made is fine Make sure it is fresh with a nice kick

Step-by-Step Instructions

Chop the Chicken:
Use a sharp knife to cut grilled Peruvian chicken into bite-sized chunks Make sure the chicken is moist and not overcooked which keeps the salad juicy
Prep the Vegetables:
Thoroughly wash and dry all lettuce bell peppers cucumber tomatoes red onion and olives Slice or dice them as preferred Uniform pieces help with even flavor in each forkful
Mix the Veggies:
In a large salad bowl toss together the lettuce bell peppers cucumber tomatoes red onion and olives Mix gently with your hands or salad tongs for even distribution
Add Chicken:
Scatter the chicken pieces over the mixed vegetables Spread them out so every serving gets a bit of chicken in each bite
Dress and Toss:
Drizzle aji verde dressing evenly over the salad Start with less than you think and add more to taste Toss the salad well until all pieces are coated lightly
Serve and Enjoy:
Serve immediately while everything is crisp and cold For extra zing add a little squeeze of lime over the top
Peruvian Grilled Chicken Salad Pin
Peruvian Grilled Chicken Salad | lottirecipes.com

My favorite part is the aji verde. I always make extra because my family loves the leftover sauce on sandwiches and roasted potatoes. One summer we enjoyed this salad at a backyard dinner and it disappeared before any other dish simply because of that sauce.

Storage Tips

Keep all the components separate if prepping ahead Store the veggies and chicken in airtight containers in the fridge Add aji verde only right before serving to prevent sogginess. The salad will stay fresh for up to two days with this method.

Ingredient Substitutions

No Peruvian grilled chicken No problem. Use any leftover rotisserie chicken and toss it with a pinch of smoked paprika and cumin for a similar flavor. If olives are not your favorite try chopped avocado or hearts of palm for extra richness.

Serving Suggestions

This salad makes a meal on its own but turn it into a wrap with a large tortilla or serve alongside quinoa or rice for a fuller meal. Top with toasted pepitas or crumbled queso fresco for a little extra crunch or creaminess.

Cultural Context

This salad reflects the blend of Peruvian tradition and modern quick meals. Peruvian pollo a la brasa is famous for its marinade—a blend of spices vinegar and garlic. Using the leftovers in a salad brings all those classic flavors and the famous aji verde to something healthy and easy for home cooks everywhere.

Recipe Questions & Answers

→ What kind of chicken works best?

Use grilled Peruvian-style marinated chicken for bold flavor, but rotisserie chicken can be substituted if needed.

→ Can I prepare the aji verde ahead?

Yes, the aji verde sauce can be made in advance and kept refrigerated for up to three days for convenience.

→ How can I add extra crunch?

Include additional veggies like radishes or carrots to enhance texture and add more vibrant color to your salad.

→ Is this salad suitable for meal prep?

Yes, keep the components separate and toss with dressing just before serving to maintain freshness and crunchiness.

→ Are there alternative toppings?

Try adding avocado slices, queso fresco, or roasted corn for extra flavor and variety.

Peruvian Grilled Chicken Salad

Juicy Peruvian chicken meets crisp vegetables in a tangy aji verde dressing for a lively salad.

Preparation Time
20 mins
Cook Time
~
Total Time
20 mins

Category: Healthy Eating

Difficulty Level: Easy

Cuisine Type: Peruvian

Yield: 4 Servings (1 large salad)

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Main Salad

01 450 g Peruvian grilled chicken, chopped
02 6 cups lettuce, thinly sliced
03 1 red bell pepper, sliced or diced
04 1 yellow bell pepper, sliced or diced
05 1 cup cucumber, sliced or diced
06 1 cup tomatoes, sliced or diced
07 120 ml olives, sliced
08 120 ml red onion, sliced or diced

→ Dressing

09 120 ml aji verde (Peruvian green sauce)

Steps to Follow

Step 01

Place lettuce, bell peppers, cucumber, tomatoes, olives, and red onion in a large mixing bowl.

Step 02

Add chopped Peruvian grilled chicken to the bowl with the vegetables.

Step 03

Drizzle aji verde evenly over the salad and gently toss to coat all ingredients.

Step 04

Transfer to serving plates and enjoy while fresh.

Additional Notes

  1. Customize with seasonal vegetables or your preferred salad additions.

Tools You'll Need

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Salad tongs

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains olives; verify dressing ingredients for allergens.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 406
  • Fats: 41 g
  • Carbohydrates: 10 g
  • Proteins: 23 g