Peruvian Grilled Chicken Salad Recipe

If you’re looking for a dish that packs bold flavor, brilliant color, and pure joy into every forkful, you have to try this Peruvian Grilled Chicken Salad. It’s a vibrant, fresh medley of crisp veggies, charred and juicy Peruvian grilled chicken, and that irresistible aji verde drizzled on top. Each bite is a celebration—smoky, zesty, and just a little bit spicy. Whether it’s a quick weeknight supper, a show-stopper for guests, or just a way to perk up your lunch routine, this salad is always a hit in my kitchen.

Ingredients You’ll Need

You’ll be amazed at how such a simple lineup of ingredients creates magic on a plate. Every component lends something special, from crunch and freshness to tang and peppery pop, building layers that make this salad downright addictive.

• Peruvian Grilled Chicken: Juicy grilled chicken marinated in bold spices is the unmistakable heart of this salad—use leftovers or grab some from your favorite Peruvian spot.
• Lettuce: A bed of crisp, freshly sliced lettuce provides crunch and keeps all the other flavors nice and bright.
• Red Bell Pepper: Adds beautiful color and a sweet snap that’s delicious with the smoky chicken.
• Yellow Bell Pepper: Brings even more vibrance and a mellow, cheerful sweetness alongside the red peppers.
• Cucumber: Cool and refreshing, cucumber slices create balance and crunch in every bite.
• Tomatoes: Whether you use juicy rounds or sweet, tiny cherry tomatoes, they bring brightness that ties everything together.
• Olives: Briny olives offer a hit of salt and a savory punch that is so classic in Latin-inspired salads.
• Red Onion: Finely sliced or diced, red onion gives just the right bite, mellowing as it mingles with the other flavors.
• Aji Verde (Peruvian Green Sauce): A creamy, herby, slightly spicy dressing that instantly transforms this into a Peruvian Grilled Chicken Salad worth dreaming about.

How to Make Peruvian Grilled Chicken Salad

Step 1: Prep All the Goodness

Start by chopping your Peruvian grilled chicken into bite-sized pieces. Wash and slice the lettuce, then slice or dice your red bell pepper, yellow bell pepper, cucumber, tomatoes, olives, and red onion. Prep everything in advance so you can toss this salad together in a snap when you’re ready to serve.

Step 2: Build the Salad Base

Layer the crisp lettuce onto a large serving platter or individual bowls. Scatter the red and yellow bell peppers, cucumber, tomatoes, olives, and red onion artfully over the lettuce—think color and balance, creating a tapestry of fresh ingredients.

Step 3: Add the Chicken

Generously add the chopped Peruvian grilled chicken right over the veggies. Let some pieces tumble into the greens and others settle gently on top, so you get a bit of everything in every bite. The warm, smoky chicken is what sets this Peruvian Grilled Chicken Salad apart from the ordinary.

Step 4: Drizzle with Aji Verde

Finish your masterpiece with a healthy drizzle (or spoonful) of aji verde, the legendary Peruvian green sauce. Give everything a gentle toss to distribute all that flavor. Serve immediately, and watch it disappear by the forkful!

How to Serve Peruvian Grilled Chicken Salad

Garnishes

Some extra finishing touches can really elevate your Peruvian Grilled Chicken Salad. Sprinkle fresh chopped cilantro or parsley over the top, add crispy tortilla strips for crunch, or scatter a few extra olives to make the colors pop even more.

Side Dishes

This salad is hearty enough to stand alone, but it’s also incredible served alongside warm, crusty bread, roasted potatoes, or a simple side of grilled corn with a squeeze of lime. A cold glass of chicha morada or a tart lemonade would round out the meal beautifully.

Creative Ways to Present

For a fun twist, serve the salad in individual jars or cups for picnics and parties, or arrange it deconstructed on a platter so everyone can build their own bowl. Try tossing in some quinoa or black beans if you want to bulk it up even more—the Peruvian Grilled Chicken Salad is endlessly adaptable!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and aji verde dressing separate if possible. Store the veggie and chicken mixture in an airtight container in the refrigerator; it’ll stay fresh for up to three days. The veggies will soften slightly but still taste delicious!

Freezing

While freezing isn’t recommended for this Peruvian Grilled Chicken Salad (the fresh vegetables won’t hold up well), you can freeze the grilled chicken separately. When you’re ready, just thaw and toss with freshly chopped veggies for a quick meal.

Reheating

If you prefer your chicken warm, simply remove it from the salad and heat it gently in a skillet or microwave before adding it back in. Otherwise, enjoy the salad chilled for a refreshing twist on hot days.

FAQs

Can I use rotisserie chicken instead of Peruvian grilled chicken?

Absolutely! While rotisserie chicken won’t have the same smoky, spiced kick as authentic Peruvian grilled chicken, it’s a fantastic quick fix. Try tossing it in a little cumin, paprika, or a store-bought Peruvian marinade before adding it to your salad for extra flavor.

Can I make this salad vegetarian?

You can easily make a vegetarian version by swapping in grilled tofu, roasted chickpeas, or your favorite plant-based protein. The salad’s bold flavors work well with all sorts of alternatives, and the aji verde is just as magical over veggies as it is on chicken.

What is aji verde and where can I find it?

Aji verde is a creamy, tangy, spicy Peruvian green sauce made from cilantro, jalapeño or aji amarillo peppers, lime, and mayonnaise or yogurt. You can sometimes find it in Latin specialty stores, but it’s also simple to make at home from scratch!

How spicy is the Peruvian Grilled Chicken Salad?

The heat mostly comes from the aji verde, but you control the spice level! If you’re sensitive to heat, adjust the amount of chile in the dressing or drizzle it lightly. Or, if you love a little kick, go big with the sauce and extra peppers.

Can I prep Peruvian Grilled Chicken Salad in advance?

Definitely! You can chop all the veggies and grill the chicken ahead of time, keeping everything in separate containers for maximum freshness. When it’s time to eat, assemble and toss—simple, quick, and so satisfying.

Final Thoughts

If you’re looking for something fresh, bold, and easy to love, this Peruvian Grilled Chicken Salad will win you over in a heartbeat. Give it a try—the flavors are unforgettable, and it just might become a new staple in your home, too.

Print