
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

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.