Peruvian Grilled Chicken Salad

A summer evening spent outdoors, the aroma of Peruvian spices wafting through the air, is an experience that stays with you long after the last bite. This Peruvian Grilled Chicken Salad is a vibrant fusion of fresh ingredients, taking only 15 minutes to prepare. It’s an easy, satisfying meal that brings the essence of Peru right to your table, thanks to the bold flavors of the chicken and the zesty aji verde.

This recipe is perfect for anyone looking for a light and healthy dish that doesn’t sacrifice flavor. It’s ideal for family gatherings, picnics, or a quick weeknight dinner. You can prepare the grilled chicken ahead of time and store it in the fridge to save even more time.

Why You’ll Love This Recipe

• Enjoy a mix of crunchy, fresh vegetables that provide vibrant color and texture.
• The marinated grilled chicken adds a smoky flavor that pairs beautifully with the salad.
• Tossing everything together takes only minutes, making it convenient for busy days.
• Aji verde brings a unique Peruvian heat that elevates the dish to a new level.

What You’ll Need

Gather these ingredients to make your delicious salad.

For the Salad

• 1 pound Peruvian grilled chicken, chopped
• 6 cups lettuce, sliced
• 1 red bell pepper, sliced or diced
• 1 yellow bell pepper, sliced or diced
• 1 cup cucumber, sliced or diced
• 1 cup tomatoes, sliced or diced
• 1/2 cup olives, sliced
• 1/2 cup red onion, sliced or diced

For the Dressing

• 1/2 cup aji verde (Peruvian green sauce)

Substitution note: Use your favorite salad veggies!

Substitutions & Swaps

• Chicken can be replaced with tofu for a vegetarian option.
• Any leafy greens may substitute for lettuce.
• Swap olives with artichoke hearts for a different flavor.
• Use salsa verde if aji verde is unavailable.

How to Make It

Assembling this salad is a breeze!

Chop the ingredients

Dice and slice all vegetables according to the ingredient list. Keep your knife skills sharp to create uniform pieces for even mixing.

Combine the salad ingredients

In a large bowl, add the chopped grilled chicken, lettuce, red and yellow bell peppers, cucumber, tomatoes, olives, and red onion.

Toss with dressing

Pour the aji verde over the salad and gently toss until all ingredients are well coated in the dressing.

How to Store It

Fridge: will last 3-4 days in an airtight container.
Freezer: no, chicken texture changes after freezing.
Reheat: warm on the stove over low heat for about 5 minutes.

Tips for Best Results

• Use leftover grilled chicken for added flavor and convenience.
• Adjust the spice level of the aji verde to suit your taste.
• For added crunch, top with toasted nuts or seeds before serving.
• Serve immediately after tossing to maintain freshness.

Serving Suggestions

• Pair with a light white wine for a refreshing meal.
• Serve alongside warm corn tortillas for a hearty touch.
• Enjoy as a standalone dish for a fulfilling lunch.