Peruvian Grilled Chicken Salad Recipe

Introduction

Peruvian Grilled Chicken Salad combines the bold flavors of Peru’s famous grilled chicken, known as pollo a la brasa, with a fresh, vibrant salad. This dish features perfectly seasoned, juicy grilled chicken atop a bed of crisp greens and colorful vegetables, creating a satisfying and healthy meal. Topped with a zesty cilantro-lime dressing, it is a perfect fusion of smoky, savory, and bright flavors.

Whether you’re looking for a healthy lunch, a light dinner, or a dish to impress your guests, this salad is an ideal choice. With simple ingredients and easy preparation, this Peruvian Grilled Chicken Salad is a quick and flavorful way to enjoy the taste of Peru in your own kitchen. Follow this guide for a step-by-step breakdown of the recipe, plus tips for making the salad even more delightful.

Why You’ll Love Peruvian Grilled Chicken Salad

• Bold and Flavorful: The marinated grilled chicken is infused with aromatic spices that bring the authentic taste of pollo a la brasa to life. The smoky chicken pairs perfectly with fresh, crunchy vegetables and the citrusy, herby dressing.
• Healthy and Nutritious: With lean grilled chicken, fresh vegetables, and a tangy dressing, this salad is packed with protein, vitamins, and fiber. It’s a great way to get your daily dose of nutrients while enjoying a delicious meal.
• Colorful and Vibrant: The salad is a feast for the eyes as well as the palate, with bright greens, reds, and yellows from the vegetables. It’s visually appealing and perfect for any occasion.
• Easy to Make: The ingredients are simple, and the recipe is straightforward, making this dish a go-to for both novice and experienced cooks. Whether you’re preparing a weeknight dinner or serving it at a party, this recipe is a hit.
• Customizable: Feel free to add or swap ingredients to make this salad your own. From adding more veggies to adjusting the dressing, it’s a versatile recipe that can be tailored to your tastes.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cooking Time: 30-35 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 350-400 calories per serving, depending on the exact ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 15-20g
• Carbohydrates: 20-25g
• Protein: 30g
• Fiber: 4g
• Sugar: 6-8g

Ingredients

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• Juice of 2 limes
• 1 tablespoon soy sauce
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Salad:

• 6 cups mixed salad greens (such as romaine, arugula, and spinach)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 cucumber, sliced
• ¼ cup fresh cilantro, chopped

Cilantro-Lime Dressing:

• ½ cup olive oil
• Juice of 2 limes
• 1 tablespoon honey or agave syrup
• 1 teaspoon Dijon mustard
• ¼ cup fresh cilantro, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Special Equipment

While making Peruvian Grilled Chicken Salad doesn’t require specialized tools, there are a few pieces of equipment that will make your cooking experience easier and more enjoyable:

1. Grill or Grill Pan: To achieve the signature smoky flavor and grill marks, use a grill or a stovetop grill pan. A grill gives the chicken a delicious char, adding depth of flavor to the dish.
2. Meat Thermometer: A meat thermometer is an essential tool for ensuring your chicken is cooked through without drying out. The ideal internal temperature for grilled chicken is 165°F (74°C).
3. Sharp Knife: A sharp knife will make slicing the vegetables and chicken easier, allowing for clean cuts and better presentation.
4. Mixing Bowls: You’ll need large bowls to prepare the chicken marinade, toss the salad ingredients, and mix the dressing. Glass or stainless steel bowls work best for this.
5. Whisk: A small whisk will help you emulsify the cilantro-lime dressing, combining the oil, lime juice, and seasonings into a smooth, well-blended dressing.
6. Tongs: Tongs are useful for flipping the chicken on the grill and for tossing the salad ingredients evenly without bruising them.
7. Serving Plates or Platters: To present your Peruvian Grilled Chicken Salad beautifully, use wide serving plates or platters, arranging the salad in an attractive manner.

Step-by-Step Instructions

1. Marinate the Chicken

Start by preparing the chicken marinade. In a small bowl, combine the olive oil, minced garlic, ground cumin, smoked paprika, turmeric, dried oregano, lime juice, soy sauce, salt, and pepper. Mix well to create a smooth marinade.

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring the chicken is well-coated on all sides. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour. The longer the chicken marinates, the more flavorful it will be.

2. Prepare the Cilantro-Lime Dressing

While the chicken is marinating, prepare the cilantro-lime dressing. In a mixing bowl, whisk together the olive oil, lime juice, honey (or agave syrup), Dijon mustard, minced garlic, and chopped cilantro. Season with salt and pepper to taste. Whisk the dressing until it’s well combined and smooth.

Set the dressing aside in the fridge until you’re ready to serve the salad.

3. Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Once the grill is hot, remove the chicken from the marinade and place it on the grill. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The chicken should have nice grill marks and be cooked through but still juicy.

Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute and keeps the chicken tender. After resting, slice the chicken into strips or bite-sized pieces.

4. Prepare the Salad

While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado slices, red onion, bell pepper, cucumber, and chopped cilantro. Toss the vegetables together until evenly mixed.

5. Assemble the Salad

To assemble the salad, place the prepared salad mixture onto individual plates or a large platter. Arrange the grilled chicken slices on top of the salad.

Drizzle the cilantro-lime dressing over the salad just before serving, or serve it on the side if preferred.

6. Serve and Enjoy

Serve the Peruvian Grilled Chicken Salad immediately, either as a main course or a side dish. For a more filling meal, pair the salad with warm bread or serve it alongside a bowl of quinoa or rice.

Tips for Perfect Peruvian Grilled Chicken Salad

• Marinate the Chicken Longer: If you have the time, marinate the chicken for a few hours or overnight. The longer the chicken soaks in the marinade, the more intense the flavors will be.
• Use Fresh Herbs: Fresh cilantro is key to the vibrant, herby flavor of this salad. Don’t use dried cilantro, as it won’t deliver the same flavor profile.
• Grill the Vegetables: For an added layer of flavor, try grilling some of the vegetables, like the red pepper and onion, before adding them to the salad. This gives the salad a smokier taste that complements the grilled chicken.
• Add Some Heat: If you enjoy spice, add a few dashes of hot sauce or some finely chopped jalapeño to the salad or dressing for an extra kick.
• Customize the Salad: Feel free to add other vegetables or toppings. Some great options include corn, black beans, or roasted sweet potatoes. You could also sprinkle some crumbled feta or cotija cheese on top for added creaminess.

Variations of Peruvian Grilled Chicken Salad

• Avocado-Lime Chicken Salad: For a creamy twist, add diced avocado to the dressing or incorporate it into the salad for extra texture and flavor.
• Quinoa Peruvian Chicken Salad: Add cooked quinoa to the salad for a heartier meal. Quinoa’s nutty flavor pairs beautifully with the grilled chicken and cilantro-lime dressing.
• Spicy Chicken Salad: Add chili powder, cayenne, or a pinch of red pepper flakes to the marinade for a spicy version of this salad.
• Tropical Peruvian Chicken Salad: Incorporate tropical fruits like mango or pineapple into the salad for a refreshing, sweet contrast to the savory chicken and dressing.

Storage and Shelf Life

Peruvian Grilled Chicken Salad is best enjoyed fresh, but it can be stored for later:

• Chicken: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on a skillet over low heat.
• Salad: The salad itself, without dressing, can be stored in the fridge for up to 1 day. Add the dressing just before serving to prevent the greens from wilting.
• Dressing: The cilantro-lime dressing can be stored in the refrigerator for up to a week. Keep it in an airtight container and give it a good shake before serving.

Side Dishes and Pairings for Peruvian Grilled Chicken Salad

To complement this flavorful salad, here are a few side dish ideas:

• Peruvian Corn on the Cob: Serve the salad with a side of grilled corn on the cob, brushed with melted butter and sprinkled with cotija cheese.
• Rice or Quinoa: A side of fluffy rice or quinoa will pair beautifully with the chicken and salad. You can also serve it in a bowl alongside the salad for a complete meal.
• Chilean Pebre: This fresh salsa made with tomatoes, onions, cilantro, and chili peppers adds a tangy, spicy kick to the salad.

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Conclusion

Peruvian Grilled Chicken Salad brings together the rich, smoky flavors of grilled chicken with fresh, vibrant vegetables and a tangy cilantro-lime dressing. It’s a healthy, satisfying meal that’s packed with protein, fiber, and bold flavors. Whether you’re looking to try a new dish or need something refreshing for a weeknight dinner, this salad is a perfect choice. Enjoy the vibrant tastes of Peru with this simple, delicious recipe—it’s sure to become a favorite in your cooking repertoire!