Peruvian Grilled Chicken Salad: A Flavorful & Fresh Summer Dish
This recipe brings back memories of my first trip to Peru, where I was welcomed with warm smiles and vibrant meals. The flavors of citrus, herbs, and grilled chicken left an unforgettable mark on my heart. Now, every time I make this salad, it’s like a little trip back to those sunny days. Give it a try and enjoy a healthy dish full of flavor and love!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Chicken Marinade:
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2 boneless chicken breasts
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3 garlic cloves (minced)
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2 tbsp olive oil
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1 tbsp soy sauce
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1 tbsp red wine vinegar
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Juice of 1 lime
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1 tsp ground cumin
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1 tsp paprika
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½ tsp black pepper
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Salt to taste
For the Salad:
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4 cups romaine lettuce (chopped)
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1 avocado (sliced)
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½ red onion (thinly sliced)
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1 cup cherry tomatoes (halved)
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½ cucumber (sliced)
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¼ cup fresh cilantro (chopped)
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Optional: crumbled queso fresco or feta
For the Dressing:
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3 tbsp olive oil
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2 tbsp lime juice
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1 tsp Dijon mustard
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Salt and pepper to taste
Instructions
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Marinate the Chicken: Mix all marinade ingredients in a bowl. Add chicken and marinate for at least 30 minutes (overnight is best).
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Grill: Preheat your grill or pan over medium heat. Grill chicken for 5–7 minutes per side, or until cooked through. Let it rest, then slice thinly.
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Prepare the Salad: In a large bowl, toss lettuce, tomatoes, cucumber, onion, and cilantro.
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Make the Dressing: Whisk together olive oil, lime juice, mustard, salt, and pepper.
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Assemble: Top the salad with grilled chicken slices and avocado. Drizzle with dressing and sprinkle cheese if using.
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Serve: Enjoy fresh!
Notes
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Want more spice? Add a touch of chili powder to the marinade.
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For extra crunch, toss in a handful of roasted corn or pumpkin seeds.
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Marinate chicken overnight for deeper flavor.
Nutrition
- Calories: 420 kcal per serving
- Fat: 25g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 38g