Peruvian Grilled Chicken Salad – Zesty & Fresh Recipe

Get ready to tantalize your taste buds with this vibrant Peruvian Grilled Chicken Salad! Featuring perfectly marinated chicken, grilled to perfection, and served atop a bed of fresh greens with a zesty lime dressing. This recipe is packed with incredible flavors and refreshing textures, making it an ideal healthy and satisfying meal for any occasion.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• FOR THE CHICKEN MARINADE:
• 2 tbsp Aji Amarillo paste
• 3 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• FOR THE ZESTY LIME DRESSING:
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp chopped fresh cilantro
• 1/2 tsp Aji Amarillo paste (optional, for extra kick)
• 1/2 tsp honey or maple syrup (optional)
• Pinch of salt and pepper
• FOR THE SALAD:
• 6 cups mixed greens (romaine, spring mix, or butter lettuce)
• 1 cup cooked corn kernels (fresh, frozen thawed, or canned and drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 large avocado, diced
• 1/4 cup chopped fresh cilantro (for garnish, optional)

Instructions

1. 1. Marinate the Chicken: In a medium bowl, whisk together the Aji Amarillo paste, lime juice, minced garlic, cumin, oregano, olive oil, salt, and black pepper for the marinade. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
2. 2. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from marinade (discarding any excess marinade) and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain.
3. 3. Prepare the Dressing: While the chicken rests, whisk together all the Zesty Lime Dressing ingredients (lime juice, olive oil, cilantro, optional Aji Amarillo paste, optional honey/maple syrup, salt, and pepper) in a small bowl. Taste and adjust seasoning as needed.
4. 4. Assemble the Salad: In a large serving bowl, combine the mixed greens, corn kernels, rinsed black beans, thinly sliced red onion, cherry tomatoes, and diced avocado.
5. 5. Combine & Serve: Add the sliced grilled chicken to the salad. Drizzle generously with the Zesty Lime Dressing. Toss gently to combine all ingredients. Garnish with fresh cilantro, if desired, and serve immediately.