Description
A vibrant Peruvian salad blending tender grilled chicken with crisp vegetables and tangy aji verde sauce. Packed with smoky depth, herbal heat, and colorful textures, this quick 27-minute dish pairs perfectly with lunch or light dinners. Authentic and nutritious, it brings bold Peruvian street flavors to your table without any pork or alcohol.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup lime juice
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
2 tbsp soy sauce (low sodium)
1 tbsp ground cumin
1 tbsp honey
4 cups romaine lettuce, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 english cucumber, sliced
1 pint cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup red onion, thinly sliced
1 cup cilantro, fresh
1/4 cup green onions, chopped
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat
In a bowl, whisk olive oil, lime juice, garlic, jalapeño, soy sauce, cumin, and honey for the chicken marinade
Marinate chicken breasts for 15 minutes
Grill chicken for 12 minutes (6 minutes per side) until fully cooked
Let chicken rest, then slice into strips
In a large bowl, combine romaine, bell peppers, cucumber, cherry tomatoes, olives, and red onion
Chop cilantro and green onions, then whisk with lemon juice, olive oil, salt, and pepper for aji verde sauce
Toss salad with aji verde dressing
Add grilled chicken to the salad and gently mix
Notes
For best flavor, use fresh aji amarillo peppers if available. To save time, rotate chicken during grilling for even char. Adjust jalapeño quantity based on spice preference. Tightly wrap leftovers in plastic and refrigerate for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: trends
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: one serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg