Peruvian Grilled Chicken Salad: A Flavorful & Fresh Summer Dish

Introduction to Peruvian Grilled Chicken Salad

When it comes to vibrant, flavorful, and satisfying salads, Peruvian Grilled Chicken Salad stands out as a must-try dish. Combining smoky, marinated grilled chicken with crisp vegetables and a creamy aji verde (Peruvian green sauce), this salad is a perfect balance of textures and flavors. Whether you’re looking for a light lunch, a protein-packed dinner, or a show-stopping dish for your next gathering, this salad delivers every time.

In this comprehensive guide, we’ll explore:

• The origins of Peruvian grilled chicken (Pollo a la Brasa)

• The key ingredients that make this salad special

• Step-by-step instructions for preparing the chicken, salad, and dressing

• Customization ideas to suit different tastes

• Nutritional benefits of this wholesome dish

• Tips for meal prepping and storage

• Frequently asked questions

By the end, you’ll have everything you need to make the best Peruvian Grilled Chicken Salad at home!

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The Origins of Peruvian Grilled Chicken (Pollo a la Brasa)

Peruvian cuisine is renowned for its bold flavors, and Pollo a la Brasa (Peruvian grilled chicken) is one of its most famous exports. This dish originated in Lima, Peru, in the 1950s and quickly became a national favorite. The chicken is marinated in a blend of spices, garlic, soy sauce, vinegar, and smoky paprika before being grilled or roasted to perfection.

When paired with fresh vegetables and aji verde, a creamy cilantro-based sauce with a hint of spice, the result is a Peruvian Grilled Chicken Salad that’s both hearty and refreshing.

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Key Ingredients for Peruvian Grilled Chicken Salad

1. The Grilled Chicken

The star of the dish is the Peruvian-style grilled chicken, marinated in a blend of:

• Garlic – For a deep, aromatic flavor

• Cumin – Adds earthiness

• Smoked paprika – Provides a subtle smokiness

• Soy sauce – Enhances umami richness

• Vinegar – Tenderizes the meat and adds tang

• Aji amarillo paste (optional) – A Peruvian yellow chili paste for heat

2. The Fresh Salad Base

A mix of crisp, colorful vegetables provides texture and freshness:

• Lettuce (romaine, butter lettuce, or mixed greens)

• Bell peppers (red and yellow for sweetness and crunch)

• Cucumber (cool and hydrating)

• Tomatoes (juicy and slightly acidic)

• Red onion (for a sharp bite)

• Olives (black or Kalamata for a briny touch)

3. The Aji Verde Dressing

This creamy, herby sauce ties everything together:

• Fresh cilantro (the dominant flavor)

• Green chili (jalapeño or serrano) – For mild heat

• Garlic – Adds depth

• Lime juice – Brightens the sauce

• Mayonnaise or Greek yogurt – Creates creaminess

• Cotija or feta cheese (optional) – For a salty finish

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Step-by-Step Recipe for Peruvian Grilled Chicken Salad

Prep Time: 20 minutes

Cook Time: 15-20 minutes (grilling)

Total Time: 40 minutes

Servings: 4

Ingredients:

For the Peruvian Grilled Chicken:

• 1 lb boneless, skinless chicken thighs or breasts

• 3 garlic cloves, minced

• 1 tbsp cumin

• 1 tbsp smoked paprika

• 2 tbsp soy sauce

• 2 tbsp vinegar (white or apple cider)

• 1 tbsp olive oil

• 1 tsp black pepper

• 1 tsp salt

For the Salad:

• 6 cups lettuce (chopped)

• 1 red bell pepper (sliced)

• 1 yellow bell pepper (sliced)

• 1 cup cucumber (diced)

• 1 cup cherry tomatoes (halved)

• ½ cup red onion (thinly sliced)

• ½ cup black olives (sliced)

For the Aji Verde Dressing:

• 1 cup fresh cilantro (stems included)

• 1 jalapeño (seeds removed for less heat)

• 2 garlic cloves

• 2 tbsp lime juice

• ½ cup mayonnaise or Greek yogurt

• ¼ cup cotija or feta cheese (optional)

• ¼ tsp salt

• 2 tbsp olive oil

Instructions:

1. Marinate & Grill the Chicken

1. In a bowl, mix garlic, cumin, smoked paprika, soy sauce, vinegar, olive oil, salt, and pepper.

2. Coat the chicken in the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).

3. Grill the chicken on medium-high heat for 6-8 minutes per side until fully cooked. Let it rest before slicing.

2. Prepare the Aji Verde Dressing

1. Blend cilantro, jalapeño, garlic, lime juice, mayonnaise, cheese, salt, and olive oil until smooth.

2. Adjust seasoning to taste—add more lime for acidity or chili for heat.

3. Assemble the Salad

1. In a large bowl, combine lettuce, bell peppers, cucumber, tomatoes, red onion, and olives.

2. Top with sliced grilled chicken.

3. Drizzle with aji verde dressing and toss lightly before serving.

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 The History and Cultural Significance of Peruvian Grilled Chicken (Pollo a la Brasa)

Peruvian cuisine is a vibrant fusion of indigenous, Spanish, African, and Asian influences, and Pollo a la Brasa (Peruvian grilled chicken) is one of its most iconic dishes. Originating in Lima in the 1950s, this dish quickly became a national favorite and a symbol of Peruvian culinary pride. The secret to its irresistible flavor lies in the marinade—a blend of garlic, cumin, smoky paprika, soy sauce, and vinegar—which infuses the chicken with deep, savory, and slightly tangy notes.

The Birth of Pollo a la Brasa

The story of Pollo a la Brasa begins with Swiss immigrant Roger Schuler, who, along with his friend Franz Ulrich, opened a restaurant called La Granja Azul in Lima. They experimented with roasting chickens in a special charcoal-fired rotisserie, marinating them in a mix of Peruvian spices. The result was so delicious that it became an instant hit. By the 1970s, Pollo a la Brasa had spread across Peru, with dedicated restaurants (called pollerías) popping up everywhere. Today, it’s considered a staple of Peruvian comfort food, often served with fries, salad, and the famous aji verde sauce.

Why Peruvian Grilled Chicken Stands Out

What makes this dish unique is its marinade and cooking method:

• Garlic and Cumin: Essential for depth of flavor.

• Soy Sauce: Introduced by Chinese immigrants, adding umami richness.

• Vinegar: Helps tenderize the meat while adding tang.

• Smoked Paprika: Gives the chicken its signature smoky aroma.

• Aji Amarillo Paste (optional): A Peruvian yellow chili that adds mild heat.

Traditionally, the chicken is cooked in a charcoal rotisserie, which keeps it juicy inside while crisping the skin. However, home cooks can achieve similar results on a grill or even in the oven.

From Pollo a la Brasa to Peruvian Grilled Chicken Salad

While Pollo a la Brasa is often served as a main dish with sides, transforming it into a Peruvian Grilled Chicken Salad adds a fresh, healthy twist. The smoky, savory chicken pairs perfectly with crisp lettuce, bell peppers, cucumbers, and a creamy aji verde dressing. This adaptation makes the dish lighter while keeping all the bold flavors intact—ideal for summer meals or quick lunches.

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 How to Make the Perfect Aji Verde Dressing

No Peruvian Grilled Chicken Salad is complete without aji verde, a creamy, herbaceous, and slightly spicy green sauce that elevates every bite. This dressing is a staple in Peruvian cuisine, often served with grilled meats, sandwiches, and, of course, salads.

Key Ingredients in Aji Verde

1. Fresh Cilantro – The star ingredient, providing a bright, herbaceous flavor.

2. Jalapeño or Serrano Pepper – Adds mild to medium heat (adjust to taste).

3. Garlic – For a pungent, savory depth.

4. Lime Juice – Balances the richness with acidity.

5. Mayonnaise or Greek Yogurt – Creates creaminess (mayo for richness, yogurt for a lighter version).

6. Cotija or Feta Cheese (optional) – Adds a salty, tangy finish.

7. Olive Oil – Helps emulsify the dressing.

Step-by-Step Preparation

1. Blend the Greens: In a blender or food processor, combine 1 cup cilantro, 1 jalapeño (seeded for less heat), and 2 garlic cloves. Pulse until finely chopped.

2. Add Creaminess: Pour in ½ cup mayonnaise (or Greek yogurt), 2 tbsp lime juice, and ¼ cup crumbled cotija cheese (if using). Blend until smooth.

3. Adjust Consistency: With the blender running, drizzle in 2 tbsp olive oil until the sauce is creamy but pourable.

4. Season to Taste: Add ¼ tsp salt, then adjust lime, salt, or spice as needed.

Tips for the Best Aji Verde

• For Extra Heat: Keep the jalapeño seeds or add a dash of aji amarillo paste.

• Make It Dairy-Free: Skip the cheese or use nutritional yeast for a similar umami effect.

• Storage: Keeps in the fridge for up to 5 days—great for drizzling over tacos, eggs, or grilled veggies!

This dressing is what takes the Peruvian Grilled Chicken Salad from good to unforgettable. Its creamy texture, herbal freshness, and subtle heat perfectly complement the smoky chicken and crisp vegetables.

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 Meal Prep and Serving Suggestions for Peruvian Grilled Chicken Salad

One of the best things about Peruvian Grilled Chicken Salad is its versatility—it works as a quick lunch, a light dinner, or a meal-prepped grab-and-go option. Here’s how to make it ahead and serve it like a pro.

Meal Prep Tips

1. Grill the Chicken in Advance:

   • Marinate and grill 2-3 lbs of chicken at once. Slice and store in an airtight container for up to 4 days.

2. Chop Veggies Ahead:

   • Wash and chop lettuce, bell peppers, cucumbers, and onions. Store them separately in containers with a paper towel to absorb moisture.

3. Keep Dressing Separate:

   • Aji verde can be made 3-5 days ahead, but add it just before eating to prevent soggy greens.

Serving Ideas

• As a Main Dish: Serve with a side of garlic toast or roasted sweet potatoes.

• In a Wrap: Stuff the salad into a tortilla with extra aji verde for a portable meal.

• With Grains: Add quinoa or farro for extra fiber and heartiness.

• For a Crowd: Double the recipe and serve as a build-your-own salad bar at gatherings.

Dietary Adaptations

• Keto/Low-Carb: Skip the tomatoes and add avocado for healthy fats.

• Paleo: Use coconut milk yogurt in the dressing.

• Vegetarian: Replace chicken with grilled portobello mushrooms or chickpeas.

Why This Salad is Perfect for Busy Lifestyles

• Quick Assembly: Takes 5 minutes if ingredients are prepped.

• Nutritious: Packed with protein, fiber, and vitamins.

• Flavorful: Far from boring—every bite is exciting!

Customization & Variations

This Peruvian Grilled Chicken Salad is highly adaptable:

• Protein Swap: Use shrimp or tofu instead of chicken.

• Extra Crunch: Add avocado, corn, or toasted quinoa.

• Spicier Kick: Include extra aji amarillo paste in the dressing.

• Low-Carb Option: Skip the cheese or use a yogurt-based dressing.

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Nutritional Benefits

This salad is not only delicious but also packed with nutrients:

• High Protein: Chicken provides 23g per serving, keeping you full longer.

• Rich in Vitamins: Bell peppers and tomatoes offer Vitamin C, while leafy greens provide Vitamin K.

• Healthy Fats: Olive oil and avocado (if added) contribute heart-healthy monounsaturated fats.

• Low in Carbs: With only 10g net carbs, it’s great for keto or low-carb diets.

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Meal Prep & Storage Tips

• Prep Ahead: Grill chicken and chop veggies in advance for quick assembly.

• Store Separately: Keep dressing apart to prevent sogginess.

• Fridge Life: Salad lasts 2-3 days; chicken stays fresh for 4 days.

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Frequently Asked Questions (FAQs)

1. Can I use store-bought rotisserie chicken?

Yes! Save time by using pre-cooked chicken—just toss it in Peruvian spices before adding to the salad.

2. Is aji verde dressing spicy?

It has a mild heat, but you can reduce the jalapeño or omit it for a milder version.

3. Can I make this salad vegan?

Absolutely! Replace chicken with grilled tofu or chickpeas and use vegan mayo.

4. What sides pair well with this salad?

Try serving with garlic rice, plantain chips, or crusty bread.

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Final Thoughts: Why You’ll Love This Salad

The Peruvian Grilled Chicken Salad is a flavor explosion—smoky, tangy, creamy, and fresh all at once. It’s a nutrient-dense, protein-rich meal that’s easy to customize and perfect for any occasion.