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Peruvian cuisine has gained international acclaim for its vibrant flavors, diverse ingredients, and innovative cooking techniques. Influenced by various cultures, including indigenous, Spanish, African, and Asian, Peruvian dishes are a mosaic of tastes that reflect the country's rich culinary heritage. One standout dish that exemplifies the essence of Peruvian cooking is the Peruvian Grilled Chicken Salad. This dish not only brims with flavor but also showcases a harmonious blend of textures and colors, making it a feast for the eyes and the palate.

Peruvian Grilled Chicken Salad

Elevate your salad game with this delicious Peruvian Grilled Chicken Salad! Juicy marinated chicken is grilled to perfection and paired with a vibrant mix of greens, cherry tomatoes, avocado, and corn. Toss it all together with a zesty honey-lime dressing, and finish with creamy feta and fresh cilantro for an irresistible touch. Perfect for a healthy lunch or dinner, this recipe is quick, easy, and packed with flavor. Enjoy it warm or chilled!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon Peruvian aji amarillo paste (or substitute with sriracha for heat)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

6 cups mixed salad greens (spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup corn (fresh or canned, drained)

1/2 red onion, thinly sliced

1/4 cup feta cheese, crumbled

Fresh cilantro for garnish

For the dressing:

1/4 cup lime juice

1/3 cup olive oil

1 tablespoon honey

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, aji amarillo paste, cumin, paprika, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

    Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill for about 5-7 minutes on each side or until the chicken is fully cooked and has nice grill marks. Let it rest for 5 minutes before slicing into strips.

      Prepare the Dressing: In a small bowl or jar, combine lime juice, olive oil, honey, salt, and pepper. Whisk or shake until well blended.

        Assemble the Salad: In a large bowl, add the mixed greens, cherry tomatoes, avocado, corn, and red onion. Toss gently to combine.

          Add Chicken and Dressing: Place the sliced grilled chicken on top of the salad. Drizzle with the dressing and toss the salad to coat everything evenly.

            Finish with Feta and Cilantro: Sprinkle crumbled feta cheese and fresh cilantro over the top for added flavor and a beautiful presentation.

              Serve: This salad can be enjoyed warm or chilled. Serve immediately for the best flavor.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4