Peruvian Grilled Chicken Salad – Flavorful & Fresh

Craving a dish that’s both vibrant and satisfying? This Peruvian Grilled Chicken Salad brings the bold, zesty flavors of Peru straight to your plate! Featuring tender, marinated grilled chicken atop a bed of fresh greens and colorful vegetables, it’s a truly flavorful and fresh meal perfect for any occasion.

Ingredients

• For the Peruvian Grilled Chicken:
• 2 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup Aji Amarillo paste (or 2 tbsp yellow chili paste + 1 tbsp lime juice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Creamy Aji Amarillo Dressing:
• 1/2 cup mayonnaise
• 2 tablespoons Aji Amarillo paste
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• Salt and pepper to taste
• 1-2 tablespoons water (to thin, if needed)
• For the Salad:
• 6 cups mixed greens (romaine, spring mix, etc.)
• 1 cup cooked black beans, rinsed and drained
• 1 cup cooked corn kernels (fresh, frozen, or canned)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 English cucumber, diced

Instructions

1. Marinate the Chicken: In a medium bowl, combine Aji Amarillo paste, 2 tablespoons olive oil, minced garlic, 1 tablespoon lime juice, cumin, oregano, salt, and pepper. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Make the Dressing: While the chicken marinates, prepare the dressing. In a small bowl, whisk together mayonnaise, Aji Amarillo paste, 2 tablespoons lime juice, chopped cilantro, 1 tablespoon olive oil, and minced garlic. Season with salt and pepper to taste. If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached. Refrigerate until ready to serve.
3. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from marinade (discard excess marinade) and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice against the grain into thin strips or dice into cubes.
4. Assemble the Salad: In a large serving bowl, combine the mixed greens, black beans, corn, diced avocado, halved cherry tomatoes, thinly sliced red onion, and diced cucumber.
5. Serve: Divide the salad mixture among individual plates. Top each salad generously with the sliced Peruvian grilled chicken. Drizzle with the creamy Aji Amarillo dressing and serve immediately.