Introduction
Tired of the same old salads? Get ready to spice things up with this Peruvian Grilled Chicken Salad! We’re taking simple, everyday ingredients and transforming them into a flavor explosion that’s perfect for a weeknight dinner or a fun weekend lunch. It’s bursting with fresh flavors, juicy chicken, and a vibrant dressing that’ll have everyone asking for seconds. Let’s get cooking!
Why This Works
This recipe is a winner because it’s ridiculously easy to make, yet tastes like you spent hours in the kitchen! The perfectly balanced blend of sweet, savory, and spicy flavors is irresistible. Plus, it’s packed with healthy ingredients like fresh veggies and lean protein, making it a guilt-free pleasure. It’s also endlessly adaptable – perfect for a quick weeknight meal or a more elaborate get-together.
Key Ingredients
- 🐔 1.5 lbs boneless, skinless chicken breasts
- 🧅 1 large red onion, thinly sliced
- 🍅 2 cups cherry tomatoes, halved
- 🌽 1 cup corn kernels (fresh or frozen)
- 🥑 1 ripe avocado, diced
- 🌿 1 cup fresh cilantro, chopped
- 🍋 1 lime, juiced
- 🌶️ 1-2 jalapeños, seeded and minced (optional)
- 🥔 2 large russet potatoes, boiled and cubed
Instructions
1️⃣ Marinate the Chicken: In a bowl, combine the chicken breasts with 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, ½ teaspoon of chili powder, ½ teaspoon of garlic powder, and salt and pepper to taste. Marinate for at least 30 minutes (or up to 4 hours in the fridge).
2️⃣ Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and slightly charred. Let rest for 5 minutes before slicing into strips.
3️⃣ Prepare the Salad: In a large bowl, combine the red onion, cherry tomatoes, corn, avocado, and cilantro.
4️⃣ Make the Dressing: In a small bowl, whisk together the remaining lime juice, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of cumin, ½ teaspoon of chili powder, minced jalapeño (if using), salt, and pepper to taste.
5️⃣ Assemble the Salad: Add the sliced grilled chicken to the salad bowl. Pour the dressing over the salad and toss gently to combine. Add the boiled potatoes and toss gently.
6️⃣ Serve: Serve immediately and enjoy!
Handy Tips
- For extra flavor, try using a pre-made Peruvian marinade.
- If you don’t have a grill, you can cook the chicken in a skillet or bake it in the oven.
- Feel free to add other vegetables to the salad, such as bell peppers, black beans, or shredded lettuce.
Heat Control
Grilling the chicken over medium-high heat ensures a nice char without burning the chicken. If your grill runs hot, reduce the heat slightly to prevent burning. For oven baking, aim for 375°F (190°C) for even cooking. Adjust cooking times accordingly for different sizes of chicken breasts.
Crunch Factor
The combination of grilled chicken, crunchy corn, and the slight bite of the red onion creates a delightful textural contrast. The avocado adds a creamy element, balancing out the crunch perfectly.
Pro Kitchen Tricks
- To speed up the process, use pre-cooked or rotisserie chicken.
- Add a squeeze of fresh orange juice to the dressing for a brighter citrusy flavor.
- For a spicier kick, add a pinch of cayenne pepper to the marinade or dressing.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the chicken and dressing separate until serving to prevent the salad from getting soggy.
Gift Packaging Ideas
This salad is perfect for potlucks or summer gatherings! You can pack it in individual mason jars for a cute and convenient presentation. Or, use a beautiful large bowl and cover it with plastic wrap.
Flavor Variations
🌟 Tropical Twist: Add mango chunks and pineapple to the salad.
🌟 Mediterranean Medley: Swap the corn for cucumber and add crumbled feta cheese.
🌟 Southwestern Flair: Incorporate black beans, corn, and a lime-cilantro dressing.
🌟 Creamy Avocado: Mash half an avocado into the dressing for extra creaminess.
Troubleshooting
- Dry Chicken: If the chicken is too dry, add a touch more oil to the marinade.
- Soggy Salad: Don’t dress the salad too far in advance to prevent the veggies from getting soggy.
- Bland Dressing: Adjust the seasoning and add more lime juice or jalapeño for more zest.
FAQ
- Can I use different types of chicken? Yes! Bone-in chicken thighs would also work well. Adjust cooking times as needed.
- Can I make this salad ahead of time? It’s best to assemble the salad just before serving to maintain freshness and texture.
- What can I substitute for avocado? Guacamole will work in a pinch, or you can omit it altogether.
- How many does this serve? This recipe easily serves 4-6 people.
Conclusion
This Peruvian Grilled Chicken Salad is a true crowd-pleaser. It’s easy to make, bursting with flavor, and visually appealing. Give it a try and let us know what you think! Don’t forget to share your photos on social media using #PeruvianGrilledChickenSalad. Happy cooking!
Crazy Good Peruvian Chicken Salad (Grilled!)
A vibrant and flavorful grilled chicken salad inspired by Peruvian cuisine, featuring a zesty marinade and fresh vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, cooked
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup queso fresco, crumbled
Instructions
- In a bowl, mix together olive oil, lime juice, garlic, cumin, paprika, salt, black pepper, and cayenne pepper to create the marinade.
- Place chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat (about 200u00b0C).
- Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75u00b0C.
- Once cooked, let the chicken rest for 5 minutes, then slice it into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, corn, avocado, and cilantro. Toss gently to mix.
- Top the salad with the sliced grilled chicken and sprinkle with queso fresco.
- Serve immediately with extra lime wedges if desired.
Tips
- For extra flavor, marinate the chicken overnight.
- Feel free to add other vegetables like bell peppers or cucumbers based on your preference.