There is nothing quite like biting into vibrant, fresh flavors combined with the smoky char of perfectly grilled chicken, and that’s exactly what makes this Peruvian Grilled Chicken Salad Recipe so unforgettable. It’s a delightful celebration of textures and tastes, from the creamy avocado and tangy feta to the crunch of tortilla strips and roasted corn. Whether you want a satisfying weeknight meal or a colorful dish to impress at your next gathering, this recipe brings the essence of Peruvian cuisine straight to your table in the most approachable and delicious way.
Ingredients You’ll Need
This Peruvian Grilled Chicken Salad Recipe calls for simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each item plays an essential role, whether it’s adding zest, creaminess, or a satisfying grill-scented bite.
- Chicken breasts, boneless and skinless: The star protein that soaks up the seasoning and grills to juicy perfection.
- Olive oil: Helps keep the chicken moist and enhances the grilling process with a subtle richness.
- Ground cumin: A warm spice that offers an earthy depth typical in Peruvian dishes.
- Paprika: Adds mild heat and smoky undertones, perfect for grilling flavors.
- Garlic powder: Brings a fragrant punch that infuses the chicken evenly.
- Onion powder: Compliments the garlic with subtle sweetness and depth.
- Ground black pepper: Adds a touch of heat and balances the spice blend.
- Salt: Essential for enhancing every flavor and seasoning the chicken properly.
- Lime juice: Provides bright acidity for the dressing, cutting through the richness.
- White vinegar: Adds bite and tang to the salad dressing for brightness.
- Dijon mustard: Offers a gentle sharpness and helps emulsify the dressing.
- Honey: Balances tanginess with natural sweetness in the dressing.
- Mixed greens: The fresh and crisp base that adds color and crunch.
- Avocado, sliced: Creamy texture that complements the grilled chicken perfectly.
- Cherry tomatoes, halved: Bursting with juicy sweetness for freshness.
- Red onion, thinly sliced: Sharp and slightly sweet, adding a pleasant bite.
- Fresh cilantro, chopped: Herbs that bring a fragrant herbal lift to the salad.
- Crumbled feta cheese: Tangy and salty, balancing the other flavors wonderfully.
- Roasted corn kernels: Adds a smoky sweetness and crunchy contrast.
- Tortilla strips: For that irresistible crisp texture on top.
How to Make Peruvian Grilled Chicken Salad Recipe
Step 1: Prep Your Grill and Chicken
The first step is to get your grill or grill pan heating to medium-high so it’s ready to sear the chicken perfectly. While that’s warming up, brush the chicken breasts evenly with olive oil. This helps the spices adhere better and keeps the meat tender when cooking.
Step 2: Season the Chicken
Next up, combine cumin, paprika, garlic powder, onion powder, black pepper, and salt, then coat each chicken breast thoroughly. This seasoning blend is what gives the chicken its signature Peruvian flavor—it’s all about layering those warm, smoky, and aromatic notes.
Step 3: Grill the Chicken
Place the chicken on the hot grill and cook for about 5 to 7 minutes on each side. You want a beautiful char with grill marks, and the internal temperature should reach 165°F (75°C). This ensures the chicken is juicy and safe to eat, with a slight smoky finish.
Step 4: Let It Rest and Slice
Once grilled, let the chicken rest for a few minutes so the juices redistribute. This way, each bite stays tender and flavorful. Then, slice the chicken into thin strips or bite-sized pieces—perfect for that salad topping.
Step 5: Whip Up the Dressing
In a small bowl, whisk together lime juice, white vinegar, Dijon mustard, and honey. This tangy-sweet dressing beautifully ties the salad together, balancing smoky, creamy, and fresh elements with a lively zest.
Step 6: Assemble the Salad
In a large bowl, toss the mixed greens with avocado slices, cherry tomatoes, red onion, and cilantro. Then add crumbled feta cheese and roasted corn kernels for bursts of creaminess and crunch.
Step 7: Combine and Serve
Drizzle the dressing over the salad mix and toss gently to coat everything evenly. Finally, top with the grilled chicken pieces and sprinkle the tortilla strips for that irresistible crispy texture. Serve immediately and enjoy the symphony of flavors in this Peruvian Grilled Chicken Salad Recipe.
How to Serve Peruvian Grilled Chicken Salad Recipe
Garnishes
Enhance your salad by adding extra fresh cilantro or a wedge of lime on the side. A sprinkle of extra feta or a dash of smoked paprika on top can also brighten the presentation and add subtle flavor hints that delight with every bite.
Side Dishes
This salad pairs wonderfully with simple sides like warm quinoa, rice pilaf, or even garlic bread. These options complement the freshness without overpowering the main star: the Peruvian Grilled Chicken Salad Recipe itself.
Creative Ways to Present
Try serving the salad in individual bowls or on large platter-style plates for sharing. Drizzle any extra dressing artistically on the plate edges or place the tortilla strips in a small bowl on the side for crunch lovers to add as they wish.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent the greens from wilting prematurely.
Freezing
Because of the fresh ingredients and dressing, freezing this salad isn’t recommended. It’s best enjoyed fresh to savor those crisp textures and vibrant flavors.
Reheating
If you have leftover grilled chicken, you can gently reheat it in a skillet over low heat or briefly in the microwave. Then add it back to freshly tossed salad greens to maintain that delightful contrast of warm chicken and crisp veggies.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more juiciness and richness because of their higher fat content, making them a great alternative in this Peruvian Grilled Chicken Salad Recipe.
Is this salad spicy?
This recipe is mildly spiced from the cumin and paprika but is not overly spicy. You can always add a dash of chili powder or sliced jalapeños if you prefer a kick.
Can I make the dressing ahead of time?
Yes, the dressing can be prepared a day ahead and stored in an airtight container in the refrigerator. Just give it a good shake or whisk before using to recombine the ingredients.
What can I substitute for feta cheese?
If you’re not a fan of feta, queso fresco or goat cheese are excellent alternatives that keep the salad’s creamy, tangy element intact.
Is this salad suitable for meal prep?
Definitely! Keep the components separate until mealtime for the freshest experience. The grilled chicken can be cooked ahead and stored refrigerated, while the salad greens and toppings stay fresh when stored properly.
Final Thoughts
This Peruvian Grilled Chicken Salad Recipe is a vibrant, delicious way to bring the warmth and zest of Peruvian flavors into your kitchen with ease. It’s fresh, balanced, and hits all the marks from color to crunch to taste. I encourage you to give it a try—once you do, it’s sure to become one of those go-to meals you can’t wait to share with friends and family!
Print
Peruvian Grilled Chicken Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian
Description
A vibrant and flavorful Peruvian Grilled Chicken Salad featuring tender, spiced grilled chicken breasts served over a bed of mixed greens, avocado, cherry tomatoes, red onion, and fresh cilantro, topped with crumbled feta cheese, roasted corn kernels, and crunchy tortilla strips. Tossed in a zesty lime Dijon dressing, this salad combines smoky, tangy, and fresh flavors for a satisfying and healthy meal.
Ingredients
Chicken and Seasoning
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Dressing
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
Salad
- 4 cups mixed greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted corn kernels
- 1/4 cup tortilla strips
Instructions
- Preheat Grill: Preheat your grill or grill pan to medium-high heat to prepare for cooking the chicken to perfection.
- Brush Chicken: Brush both sides of the chicken breasts with olive oil to help the seasoning stick and to prevent sticking on the grill.
- Season Chicken: Evenly coat the chicken breasts with ground cumin, paprika, garlic powder, onion powder, black pepper, and salt, ensuring full coverage for flavor.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill and cook for 5-7 minutes on each side, until the internal temperature reaches 165°F (75°C) and the meat is no longer pink inside.
- Rest Chicken: Remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken moist.
- Slice Chicken: Slice the grilled chicken breasts into thin strips or bite-sized pieces, perfect for topping the salad.
- Prepare Dressing: In a small bowl, whisk together lime juice, white vinegar, Dijon mustard, and honey until well combined to make a tangy and slightly sweet dressing.
- Combine Salad Ingredients: In a large bowl, mix the mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- Add Cheese and Corn: Gently fold in crumbled feta cheese and roasted corn kernels to the salad mixture for added texture and flavor.
- Toss Salad: Drizzle the prepared dressing over the combined salad ingredients and gently toss to evenly coat everything with the dressing.
- Top Salad: Arrange the grilled chicken strips over the salad and sprinkle tortilla strips on top for a crunchy finish.
- Serve: Serve the Peruvian Grilled Chicken Salad immediately to enjoy the fresh and vibrant flavors.
Notes
- Make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked and safe to eat.
- Resting the chicken after grilling helps keep it juicy and tender.
- You can substitute grilled chicken with rotisserie chicken for a quicker option, but grilling adds authentic smoky flavor.
- For a spicier kick, add a pinch of cayenne pepper or a sliced jalapeño in the salad.
- If fresh corn is not available, frozen roasted corn kernels can be used as a convenient alternative.
- To make this salad gluten-free, ensure that the tortilla strips are made from corn and are certified gluten-free, or omit them.
