Name: Peruvian Grilled Chicken Salad
Prep time: 20 min
Cook time: PT-486511H21M26S
Total time: 20 min
Cuisine: Peruvian
Ingredients: 1 lb cooked Peruvian grilled chicken, chopped; 6 cups lettuce, sliced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cucumber, diced; 1 cup tomatoes, diced; ½ cup olives, sliced; ½ cup red onion, diced; ½ cup aji verde (Peruvian green sauce)

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I bring together smoky Peruvian-style grilled chicken with crisp, vibrant veggies and a bright aji verde dressing—this salad is light yet satisfying, perfect for warm days or a quick weeknight meal.

Why You’ll Love This Recipe

I love how quickly this comes together, especially after grilling the chicken ahead of time. The combination of smoky chicken, crunchy vegetables, and creamy, tangy dressing is simply irresistible. It’s fresh, full of flavor, and ideal for summer!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb cooked Peruvian grilled chicken, chopped
6 cups lettuce, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cucumber, diced
1 cup tomatoes, diced
½ cup olives, sliced
½ cup red onion, diced
½ cup aji verde (Peruvian green sauce)

directions

Assemble the chopped lettuce, peppers, cucumber, tomatoes, olives, and red onion in a large bowl.
Top with the chopped grilled chicken.
Drizzle the aji verde dressing over everything and toss to combine.
Serve immediately, either with the chicken still warm or chilled.

Servings and timing

This recipe serves 4. Prep time is about 20 minutes (excluding chicken cooking), and total time around 20 minutes.

Variations

Replace or add veggies: avocado, radishes, or corn would work nicely.
Use chicken thighs if preferred.
Switch aji verde for a creamy cilantro-lime dressing for a different twist.

To make the Peruvian grilled chicken from scratch: marinate chicken in garlic, olive oil, lime, soy sauce, honey, cumin, oregano, paprika, annatto, and optional cayenne—then grill until charred and cooked through.

storage/reheating

Store salad components separately for best texture: keep chicken chilled or frozen in an airtight container for up to 3 days, and veggies in another container for up to 2 days. Warm the chicken and toss with fresh greens and dressing just before serving.

FAQs

What is aji verde?

Aji verde is a Peruvian green sauce made with cilantro, jalapeños or aji amarillo, garlic, mayonnaise or yogurt, lime juice, and olive oil. It’s creamy, spicy, and bright—essential for this salad’s flavor.

Can I use store‑bought chicken?

Yes! Pre-cooked grilled or rotisserie chicken works well. Just slice it and add it cold or gently warmed.

How spicy is the dressing?

It has a medium kick, depending on the peppers used. Using mild jalapeños or removing the seeds makes it milder, while hotter peppers keep it spicy.

Can I bake the chicken instead of grilling?

Absolutely. Marinate and bake at 425°F (220°C) for about 15–20 minutes until cooked through. It still tastes delicious.

Is this salad gluten‑free and low‑carb?

Yes. It’s naturally gluten‑free and low in carbs, making it a great fit for various dietary preferences.

Conclusion

This Peruvian grilled chicken salad is a go-to when I want something fresh, flavorful, and effortless. With smoky chicken, crisp veggies, and a vibrant dressing, it never disappoints. I hope it becomes one of my summer favorites—and yours too!

Peruvian Grilled Chicken Salad

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Author: Sue
Prep Time: 20 minutes
Cook Time: Varies (if grilling chicken from scratch, approx. 15–20 minutes)
Total Time: 20 minutes (excluding chicken cooking time)
Yield: 4 servings
Category: Salad
Method: Grilled
Cuisine: Peruvian
Diet: Gluten Free

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Description

This Peruvian Grilled Chicken Salad combines smoky grilled chicken with crisp vegetables and a tangy aji verde dressing, offering a fresh and satisfying meal perfect for warm days or a quick weeknight dinner.

Instructions

Assemble the chopped lettuce, peppers, cucumber, tomatoes, olives, and red onion in a large bowl.
Top with the chopped grilled chicken.
Drizzle the aji verde dressing over everything and toss to combine.
Serve immediately, either with the chicken still warm or chilled.

Notes

Variations: Add or replace veggies such as avocado, radishes, or corn.
Use chicken thighs if preferred.
For a different twist, switch the aji verde dressing for a creamy cilantro-lime dressing.
Store components separately for best texture. Chicken can be stored for up to 3 days, veggies for up to 2 days.
This salad is naturally gluten-free and low-carb.