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
Scale
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.
