Peruvian Grilled Chicken Salad Recipe

Peruvian Grilled Chicken Salad Recipe brings bright lime, smoky cumin and paprika, and cool aji verde together in one crunchy bowl. It suits weeknight cooks and meal-prep fans, and takes about 45 minutes plus 30 minutes to marinate. I first tasted a version on a quick Lima layover and came home determined to nail it.

Why Choose This Peruvian Grilled Chicken Salad Recipe

Peruvian Grilled Chicken Salad Recipe packs bold flavor with minimal fuss. The marinade delivers smoky, citrusy chicken, and the creamy aji verde doubles as dressing and dip.

You can swap in pantry shortcuts and still keep that pollo a la brasa vibe. The salad holds up for lunches, and the leftovers taste even better the next day.

Ingredients You Need

• Chicken
  • 1.5 pounds boneless skinless chicken thighs or breasts (thighs stay juicier)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 2 to 3 garlic cloves, finely minced (or 1 teaspoon garlic powder for a shortcut)
  • 1 tablespoon aji amarillo paste (Inca’s Food or Goya; sub 1 teaspoon chili powder plus extra lime if you cannot find it)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon soy sauce or tamari (adds umami, common in Peruvian marinades)
  • Optional: 1 teaspoon Worcestershire for a deeper savory note
• Aji Verde Dressing
  • 1 cup packed cilantro leaves and tender stems
  • 1 small jalapeño or serrano, seeded for mild heat
  • 1 to 2 teaspoons aji amarillo paste, to taste
  • 2 tablespoons fresh lime juice
  • 1/3 cup mayonnaise (or Greek yogurt for lighter; I often use half and half)
  • 1 tablespoon olive or avocado oil
  • 1 small garlic clove
  • 1 teaspoon honey or sugar
  • 1/4 teaspoon kosher salt
  • Optional add-ins: 1 tablespoon grated Parmesan or 1 teaspoon huacatay paste if you sourced it; sub a few mint leaves if you want a light herbal note
• Salad Base
  • 1 large head romaine or little gem, chopped
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, sliced
  • 1 cup corn kernels, grilled or pan-charred (frozen works great)
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, sliced
  • 1/4 cup queso fresco or feta, crumbled
  • Optional boosters: 1 cup cooked quinoa, black beans, or roasted sweet potato cubes
  • Lime wedges for serving
• Equipment
  • Grill, grill pan, or cast iron skillet
  • Tongs and mixing bowls
  • Blender or food processor for aji verde
  • Instant-read thermometer
  • Cutting board and sharp knife

How to Make Peruvian Grilled Chicken Salad Recipe

Mix the Marinade

• Whisk lime juice, olive oil, garlic, aji amarillo, cumin, smoked paprika, oregano, salt, pepper, and soy sauce in a bowl. Taste and balance the salt and lime.
• Set aside 2 tablespoons of the marinade in a clean cup for basting later. Do this before the chicken touches it.

Marinate the Chicken

• Add the chicken to the bowl and coat every piece well. Cover and refrigerate 30 minutes or up to 8 hours.
• Pull the chicken from the fridge 15 minutes before cooking so it cooks evenly.

Blend the Aji Verde

• Add cilantro, jalapeño, aji amarillo, lime juice, mayo, oil, garlic, honey, and salt to a blender. Blend until smooth and pourable.
• Adjust heat, acid, and salt to taste. Chill until serving.

Grill or Pan-Sear the Chicken

• Preheat a grill to medium-high heat, about 425 degrees Fahrenheit. Oil the grates lightly.
• Grill thighs 5 to 7 minutes per side, or breasts 4 to 6 minutes per side, brushing with the reserved clean marinade in the last minute. Cook until the thickest part hits 165 degrees on a thermometer.
• Rest the chicken 5 minutes, then slice across the grain.
• Stovetop option: Heat a cast iron skillet over medium-high, oil lightly, and cook with the same timing, flipping once.

Char the Corn and Prep the Veg

• Toss corn in a hot dry skillet until you see a few charred spots, about 3 to 4 minutes. Salt lightly.
• Chop romaine, halve tomatoes, slice cucumber and onion, and cut the avocado last so it stays fresh.

Assemble the Salad

• Pile romaine into a wide bowl or platter. Add tomatoes, cucumber, onion, charred corn, and optional quinoa.
• Top with sliced chicken and crumbled cheese. Spoon aji verde over the top and pass extra at the table.

Tips & Common Mistakes

• Salt the marinade enough so the chicken tastes seasoned at the center.
• Reserve marinade for basting before you add the raw chicken, not after.
• Dry the chicken with paper towels for better browning.
• Preheat the grill or pan properly or the chicken will steam and turn pale.
• Use an instant-read thermometer and pull the chicken at 165 degrees for juicy results.
• Let the chicken rest before slicing so juices stay put.
• Keep the dressing thick and punchy; thin with a splash of water or lime only if needed.
• Dress the salad right before you eat to avoid soggy greens.
• Slice onions thin and rinse briefly if they taste too sharp.

Variations I’ve Tried

• Rotisserie shortcut: shred store-bought rotisserie chicken and warm it with a pinch of cumin and paprika.
• Oven method: roast marinated thighs at 425 degrees for 18 to 22 minutes, then broil 1 minute for char.
• Air fryer: cook at 380 degrees for 12 to 15 minutes, flipping once.
• Grain bowl: serve the salad over warm quinoa or rice.
• Veg swap: use kale or shredded cabbage and massage with a little lime and oil.
• Sweet potato and black bean add-in for a hearty, fiber-rich bowl.
• Seafood twist: swap chicken for jumbo shrimp and cook 2 to 3 minutes per side.
• Meatless option: grill portobello caps or marinated tofu and slice over the salad.
• Fruit pop: add mango or pineapple for a sweet bite with the spicy dressing.

How to Serve

Pile the Peruvian grilled chicken salad into bowls and drizzle extra aji verde on the side for dunking. Add warm rice, crispy potatoes, or plantain chips if you want a bigger meal. I like a cold lager or sparkling water with lime beside it. Lime wedges at the table keep every bite bright.

Make-Ahead and Storage

Marinate the chicken up to 24 hours ahead. Store cooked chicken in an airtight container in the fridge for 3 to 4 days, and keep the aji verde for up to 5 days. Keep greens and crunchy veg dry and separate, then toss right before you eat. Reheat chicken gently in a skillet over medium heat or in a 300 degree oven until warm, or enjoy it cold for easy lunches.

Ally Sanders

Peruvian Grilled Chicken Salad Recipe

Peruvian Grilled Chicken Salad is a vibrant, zesty salad featuring marinated grilled chicken, crisp greens, and a bright lime-cilantro dressing inspired by classic Peruvian flavors.

Pin This Recipe Share on Facebook

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt

• 6 cups mixed salad greens
• 1 cup cooked corn kernels (preferably grilled)
• 1 cup grape tomatoes, halved
• 1 medium red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 large avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco or feta

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 2 tablespoons fresh cilantro, finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

 

1. In a large bowl, whisk together olive oil, lime juice, garlic, soy sauce, red wine vinegar, ground cumin, smoked paprika, oregano, black pepper, and salt.
2. Add the chicken thighs to the bowl and toss to coat evenly in the marinade.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

1. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting excess drip off, and place on the hot grill.
3. Grill for 5–7 minutes per side, or until the chicken is cooked through and reaches 165°F (74°C) internally.
4. Transfer the grilled chicken to a cutting board and let rest for 5 minutes, then slice into strips.

1. In a large salad bowl, combine mixed greens, corn, grape tomatoes, red bell pepper, red onion, and cilantro.
2. In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, honey, cilantro, ground cumin, salt, and black pepper until emulsified.

1. Drizzle about half of the dressing over the salad and toss gently to coat the vegetables.
2. Top the salad with sliced grilled chicken and avocado.
3. Sprinkle with queso fresco or feta if using, and drizzle with additional dressing to taste.
4. Serve immediately while the chicken is still warm or at room temperature.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 480 calories; fat 28 g; saturated fat 6 g; carbohydrates 26 g; fiber 7 g; sugars 7 g; protein 34 g; sodium 640 mg. Values will vary based on specific ingredients, brands, and portion sizes.