Peruvian Grilled Chicken Salad

Picture this: smoky grilled chicken, kissed with warm spices, nestled on a bed of crisp greens, charred corn, creamy avocado, and a zesty dressing that ties it all together. Sounds like a dream? Well, friend, this Peruvian Grilled Chicken Salad is the real deal—and it’s about to become your new obsession. It’s bold, bright, and bursting with flavor in every single bite. Whether you’re looking to level up your lunch game or serve something showstopping for dinner, this salad is it. Trust me, you’re going to love this one—it’s healthy and hearty, and the marinade alone is worth writing home about.

Let’s get into all the reasons you’ll be craving this salad on repeat.

Why You’ll Love Peruvian Grilled Chicken Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something vibrant and satisfying. Or envision serving this at a backyard dinner and watching your guests devour it with delight.

Budget-Friendly: Uses ingredients you likely already have in your kitchen. Nothing too fancy—just bold, clean flavors that pack a punch.

Quick and Easy: Straightforward steps that even beginners can follow. You’ll be amazed at how something so flavorful can come together with so little fuss.

Customizable: Want to add black beans, quinoa, or a spicier kick? Go for it! This salad is the perfect canvas for your personal flavor adventure.

Crowd-Pleasing: Juicy chicken + fresh veggies + creamy dressing = universal love. It’s a hit with both salad skeptics and health enthusiasts alike.

Ingredients in Peruvian Grilled Chicken Salad

Here’s what makes this salad unforgettable—simple ingredients that come together with big flavor:

Chicken Thighs or Breasts: Juicy, grilled to perfection, and bursting with Peruvian-inspired flavor thanks to a bold marinade.

Lettuce or Mixed Greens: A fresh, crunchy base to cradle all that deliciousness. Think romaine, arugula, or baby spinach.

Avocado: Creamy, dreamy, and oh-so-satisfying. It adds that rich texture that balances the smoky chicken.

Grilled Corn: Sweet, charred, and full of summery vibes. You can use fresh, frozen, or even canned corn if you’re in a pinch.

Cherry Tomatoes: Bursty, juicy pops of brightness in every bite.

Red Onion: Thinly sliced for just the right touch of zing and crunch.

Cilantro: For a fresh, herby kick that gives this salad a true Peruvian flair.

Creamy Aji Verde Dressing: Tangy, garlicky, and packed with flavor—this green sauce is the magic touch that brings it all together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Grill or Grill Pan: Fire it up to medium-high. You want those gorgeous grill marks and that smoky flavor that makes this salad unforgettable.

Marinate the Chicken: In a bowl, whisk together the marinade ingredients and coat the chicken thoroughly. Let it sit for at least 30 minutes (or overnight for extra flavor). This is where all the magic happens.

Grill the Chicken: Place the marinated chicken on the hot grill. Cook for 5–7 minutes per side or until nicely charred and fully cooked. Let rest before slicing to lock in the juices.

Char the Corn: While the chicken is grilling, throw the corn cobs (or kernels) onto the grill until they’re lightly charred. That smoky-sweet flavor is gold.

Prep the Salad Base: In a large bowl or platter, arrange your greens, sliced avocado, cherry tomatoes, red onion, and grilled corn.

Slice the Chicken: Cut the rested chicken into strips or bite-sized pieces. Try not to snack on too many pieces before they hit the salad—tempting, I know!

Dress It Up: Drizzle with your creamy aji verde dressing and toss gently to coat everything evenly.

Serve and Enjoy: Plate it up and garnish with fresh cilantro or lime wedges for that extra pop.

Nutrition Facts
Servings: 4
Calories per serving: 420 (approx.)

Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Peruvian Grilled Chicken Salad

This salad is a meal on its own, but here are some fun ways to switch it up:

With a Side of Plantain Chips: For a salty-sweet crunch that complements the smoky chicken.

Over Rice or Quinoa: Turn it into a grain bowl for an even heartier option.

Tucked in a Wrap: Leftovers? Wrap them up in a tortilla with extra sauce for a killer lunch the next day.

With a Citrus Spritz: Pair it with a limeade, grapefruit soda, or even a crisp white wine for a refreshing combo.

As a Platter: Serve it family-style for a vibrant, colorful centerpiece that’ll get everyone talking.

Additional Tips

Meal Prep Friendly: Cook extra chicken and store it for salads all week.

Grill Alternatives: No grill? No problem. A cast iron pan or broiler works beautifully too.

Spice Control: Love heat? Add extra jalapeño to the dressing. Prefer it mild? Tone it down with a bit more mayo or yogurt.

Storage Tips: Store components separately in airtight containers in the fridge for up to 3 days.

Double the Dressing: Trust me—you’ll want to drizzle this stuff on everything. Make extra and keep it in the fridge for up to a week.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Absolutely! Just be sure not to overcook them so they stay juicy.

Q2: Can I make this salad ahead of time?
A2: Yes! Prep the ingredients and dressing separately. Assemble just before serving to keep things crisp.

Q3: How do I store leftovers?
A3: Store the chicken, dressing, and veggies separately in the fridge for best texture. Combine just before eating.

Q4: Can I freeze the chicken?
A4: Definitely. Freeze the grilled chicken in an airtight container for up to 2 months.

Q5: What if I don’t like cilantro?
A5: No worries—swap it out for fresh parsley or skip it altogether.

Q6: Is the dressing spicy?
A6: It has a mild kick, but you can easily adjust the heat by adding more or less jalapeño.

Q7: Can I use store-bought dressing?
A7: Sure, but homemade aji verde is what makes this salad shine!

Q8: Is this recipe gluten-free?
A8: Yes, just make sure your mayo and any other sauces are gluten-free.

Q9: Can I add cheese?
A9: Of course! A sprinkle of queso fresco or feta works beautifully.

Q10: What can I substitute for avocado?
A10: Try sliced cucumbers or a dollop of hummus for a creamy alternative.

Conclusion

This Peruvian Grilled Chicken Salad is more than just a salad—it’s an experience. With layers of flavor, satisfying textures, and that knockout dressing, it’s the kind of recipe that keeps you coming back. Whether you’re making it for meal prep or a sunny weekend lunch, it’s a total crowd-pleaser. So fire up the grill, whip up that dreamy green sauce, and get ready to fall in love—one bite at a time.

Print