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.
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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-400 calories
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
