Take your salad game to the next level with this bold and vibrant Peruvian Grilled Chicken Salad. Inspired by Pollo a la Brasa, Peru’s famous marinated rotisserie chicken, this salad features smoky, spiced grilled chicken breast served over crisp greens with a creamy, tangy aji-inspired dressing. It’s a perfect fusion of flavor, freshness, and nutrition — ideal for lunch, dinner, or meal prep.
Why You’ll Love This Salad
🔥 Smoky and juicy grilled chicken with Peruvian spices
🥗 Fresh, crisp vegetables and greens for texture
🧄 Creamy aji-style dressing made with herbs, lime, and garlic
🌿 High in protein and gluten-free
🕒 Meal-prep friendly and great for busy weeknights
Ingredients
For the Peruvian Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breast or thighs
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- Salt and pepper, to taste
For the Salad Base:
- 6 cups romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cucumber, chopped
- 1/4 cup fresh cilantro, chopped
For the Aji-Style Dressing:
- 1/2 cup Greek yogurt or mayonnaise
- 1 garlic clove
- 1/2 jalapeño or aji amarillo paste (to taste)
- 1/4 cup fresh cilantro
- 1 tablespoon lime juice
- Salt, to taste
- 1 tablespoon olive oil
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together the marinade ingredients. Add the chicken and toss to coat. Marinate for at least 30 minutes, preferably 2–4 hours for deeper flavor.
Step 2: Grill the Chicken
Preheat grill or grill pan to medium-high heat. Grill the chicken for 5–7 minutes per side, until fully cooked and nicely charred. Let rest, then slice.
Step 3: Make the Dressing
In a blender, combine all dressing ingredients and blend until smooth and creamy. Adjust heat with more jalapeño or aji paste if desired.
Step 4: Assemble the Salad
In a large bowl, layer the greens, tomatoes, onion, avocado, cucumber, and cilantro. Top with grilled chicken slices and drizzle with the creamy dressing. Toss or serve layered
Optional Additions
- Roasted corn or black beans
- Pickled red onions for acidity
- Grated queso fresco or cotija cheese
- Quinoa or farro for extra fiber
Final Thoughts
This Peruvian Grilled Chicken Salad is everything a salad should be — bold, colorful, balanced, and satisfying. The combination of smoky, marinated chicken with cooling avocado and that spicy-citrus dressing brings Peruvian flavor straight to your table. It’s healthy without sacrificing taste, making it a go-to for both clean eating and flavor lovers alike.