I recently crafted a Peruvian Bowl featuring tender chicken breasts seasoned with garlic, aji amarillo paste, and lime juice. Mixed with crisp romaine, juicy cherry tomatoes, thinly sliced red onion and creamy avocado, this Chicken Chef Salad offers vibrant flavors and a playful twist. I can’t wait to share more with you.

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I recently tried my hand at a Peruvian Grilled Chicken Salad and man, it turned out amazing. I cooked some tender boneless chicken breasts seasoned with salt, pepper, garlic and a good amount of aji amarillo paste for that authentic kick.

I then drizzled olive oil over the grill and added a squeeze of lime along with ground cumin and paprika on top. While grilling, the aroma was already promising a dish that would rival any traditional Peruvian meal.

Once sliced, I tossed the chicken with crisp romaine lettuce, juicy halved cherry tomatoes, and thinly sliced red onion. I finished it with diced avocado and chopped cilantro, letting a little extra virgin olive oil and a final splash of lime juice tie everything together.

This salad is a fresh spin on classic dinner ideas, perfect for anyone looking for a non traditional salad that’s full of flavor without being overly complicated.

Why I Like this Recipe

I really love this recipe becuz it brings such bold flavors to the table. First, the marinade is amazing – it gives the chicken a tangy, spicy kick that really wakes up my taste buds. Second, the salad is so fresh and satisfying; the crunchy romaine, juicy tomatoes, and creamy avocado work together in a way that makes every bite interesting. Third, I like how easy it is to make even if I mess up sometimes with the marinating time or grilling speed. And finally, it feels like a healthy meal that doesn’t compromise on flavor, which is something I always look for.

Ingredients

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Chicken: High protein lean meat that builds muscles and really satisfies hunger.
Its really good.
Aji Amarillo Paste: Sweet and spicy, adds bright heat and unique flavor to the dish.
Tastes awesome.
Lime Juice: Sour tang from limes gives vitamin C boost while balancing flavors perfectly.
Its tangy and fresh.
Avocado: Provides rich healthy fats and fiber making the salad creamier and more filling.
Super nutritious.
Cherry Tomatoes: Sweet juicy bursts that add natural color and extra vitamins and flavor to every bite.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb)

Salt and pepper to taste

2 tbsp olive oil

2 cloves garlic, minced

2 tbsp aji amarillo paste

Juice from 2 limes

1 tsp ground cumin

1 tsp paprika

4 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 avocado, diced

1/4 cup chopped cilantro

1/4 cup extra virgin olive oil (for drizzling)

Juice from 1 extra lime (for finishing)

How to Make this

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1. Preheat your grill to a medium-high heat.

2. Pat the chicken dry and season both sides with salt and pepper.

3. In a bowl, mix together 2 tbsp olive oil, minced garlic, aji amarillo paste, juice from 2 limes, ground cumin, and paprika.

4. Coat the chicken breasts well with the marinade and let sit for about 15 minutes if you can.

5. Grill the chicken for around 6-8 minutes per side until it’s fully cooked; then let it rest for a few minutes before slicing it into strips.

6. In a large bowl, combine chopped romaine lettuce, cherry tomatoes, red onion slices, diced avocado, and chopped cilantro.

7. Add the sliced grilled chicken on top of your salad mix.

8. Drizzle 1/4 cup extra virgin olive oil and extra lime juice (from 1 extra lime) over the salad.

9. Toss everything together gently to mix the flavors.

10. Taste and adjust the seasoning with more salt and pepper if needed before serving.

Equipment Needed

1. A grill or a grill pan heated to medium-high heat
2. A large mixing bowl to blend the marinade
3. A fork or small whisk for stirring the marinade
4. A sharp knife for chopping garlic, limes, and veggies
5. A sturdy cutting board for prepping all your ingredients
6. A salad bowl for tossing the greens and chicken together
7. A pair of tongs for flipping the chicken on the grill
8. Measuring spoons and cups for accurate ingredient portions
9. A citrus juicer or reamer to extract fresh lime juice

FAQ

Can I use chicken thighs instead of breasts?

Yes, you can definitely use thighs, although they might take a bit longer to cook. Just keep an eye on them so they don't drying out.

Is aji amarillo paste necessary?

The paste is what gives this salad its signature Peruvian kick, but if you cant get it, you can substitute with a mix of yellow peppers and a pinch of cayenne, though the flavor will be a tad different.

Do I need to marinate the chicken long time?

Marinating for about 30 minutes is usually enough, but if you have more time, letting it sit for 1-2 hours can help intensify the flavors.

Can I use other types of lettuce?

Sure, you can mix in some spinach or mixed greens for variety. Romaine adds a crunch, but any lettuce will do the trick.

How do I make sure the chicken stays juicy when grilling?

Make sure not to overcook it and let it rest for 5 minutes after grilling. This helps the juices redistribute so it stays tender.

Peruvian Grilled Chicken Salad Recipe Substitutions and Variations

Instead of chicken breasts, you could try using boneless chicken thighs if you dont mind a slightly richer flavor
If you can’t find aji amarillo paste, try mixing diced yellow bell pepper with a pinch of paprika and a tiny bit of cayenne pepper
You can use baby spinach or arugula in place of romaine lettuce to give the salad a different twist
If extra virgin olive oil is not available, try drizzling with avocado oil or even a light olive oil as a backup
In a pinch, lemon juice can be used instead of lime juice although the taste will be a bit different

Pro Tips

1. Try marinating the chicken for a bit longer if you have time; letting it sit for 30 minutes can help the flavors really get into the meat, but don’t go over too long or it might start to break down.

2. Make sure your grill is really preheated before you throw the chicken on, cause a hot surface will help you get those nice grill marks and keep it juicy. If you got a thermometer, checking for 165°F in the thickest part of the chicken is a solid idea.

3. After grilling, let your chicken rest for a few minutes before slicing. I know it’s tempting to cut right away but giving it some time helps keep all the juices inside, making your salad way more flavorful.

4. When mixing your salad, add the finishing lime juice and extra olive oil last, then toss gently so that you don’t bruise the avocados or overdo the dressing. This’ll keep the textures fresh and the flavors balanced.