Peruvian Grilled Chicken Salad: A Summer Feast with Global Roots

There’s something magical about meals that carry the flavor of faraway places. They evoke wanderlust, spark memories, and bring people together around a shared table. That’s exactly what the Peruvian Grilled Chicken Salad does. It’s not just a salad—it’s a celebration of flavor, color, and connection.

The first time I tasted a version of this dish was during a summer rooftop gathering. A friend from Lima brought a platter of smoky, spice-rubbed grilled chicken over a bed of fresh greens, drizzled with a creamy green sauce that made everyone’s tastebuds come alive. The crowd went quiet with the first bite, then burst into chatter about flavors, memories, and requests for the recipe.

At the heart of this dish is Peruvian grilled chicken, also known as pollo a la brasa, one of Peru’s most beloved dishes. Originally cooked over charcoal and seasoned with a blend of garlic, cumin, and ají peppers, this chicken has become a staple of Peruvian cuisine, known for its depth of flavor and tenderness. In this salad, it’s paired with a creamy green sauce—ají verde—made from cilantro, lime, and jalapeño. The vibrant, peppery tang of the sauce complements the rich, savory grilled chicken like nothing else.

Adding crisp lettuce, juicy tomatoes, crunchy peppers, and cucumbers turns this into a hearty salad that feels like a full meal. Whether you’re looking for a summer dinner that feels light but satisfying or a showstopping dish for a weekend cookout, this salad delivers bold flavor with every bite.

Why You’ll Love This Recipe

• Inspired by Peruvian Tradition: It features bold Latin American spices and the famous ají verde sauce.
• Perfect for Warm Weather: Light, fresh, and colorful, ideal for sunny days or outdoor meals.
• Meal Prep Friendly: Prepare elements in advance and enjoy a satisfying, healthy lunch all week.
• Flexible and Customizable: You can swap in your favorite veggies or adjust the spice level to your liking.

INGREDIENTS YOU’LL NEED

Chicken & Marinade:

• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 1/4 teaspoon ground annatto (optional)
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound boneless skinless chicken breasts or thighs

Salad:

• 6 cups mixed salad greens (like romaine, arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup orange bell pepper, diced
• 1/2 cup black olives, sliced

Ají Verde Sauce:

• 1 cup fresh cilantro leaves
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons lime juice
• Salt, to taste

How to Make Peruvian Grilled Chicken Salad

STEP-BY-STEP INSTRUCTIONS

1. Marinate the Chicken

In a medium bowl, mix the garlic, olive oil, lime juice, soy sauce, honey, cumin, oregano, paprika, annatto, and cayenne. Add the chicken and toss well to coat. Let it marinate for at least 30 minutes—or ideally overnight—to infuse the chicken with bold flavor.

2. Prepare the Ají Verde Sauce

In a blender or food processor, combine cilantro, jalapeño, garlic, mayo, sour cream, lime juice, and salt. Blend until completely smooth. It should be thick, creamy, and vibrant green. Chill it in the fridge until ready to use.

3. Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 4-6 minutes per side, or until nicely charred and cooked through. Let the chicken rest for 5 minutes, then slice it thinly.

4. Assemble the Salad

On a large serving platter or individual plates, arrange your salad greens. Scatter the tomatoes, cucumber, red onion, and peppers over the greens. Lay the grilled chicken slices on top.

5. Drizzle and Serve

Spoon the ají verde sauce generously over the salad or serve it on the side for dipping. Enjoy immediately while everything is fresh and crisp.

Helpful Tips

• Pound Chicken Evenly: This ensures quicker and more even grilling.
• Mild the Heat: Use only half a jalapeño or swap for green bell pepper in the sauce if you prefer less spice.
• Double the Sauce: You’ll want more for dipping or as a sandwich spread later in the week.
• No Grill? Bake the chicken at 425°F (220°C) for 15-20 minutes or cook it in a skillet with a touch of oil.

DETAILS

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Salad
• Method: Grilled
• Cuisine: Peruvian
• Diet: Halal, Gluten-Free (if using tamari instead of soy sauce)

NOTES

• The ají verde sauce can be stored in an airtight container for up to 5 days.
• This recipe is gluten-free if made with tamari instead of soy sauce.
• Make it dairy-free by using dairy-free yogurt and mayo substitutes in the sauce.

NUTRITIONAL INFORMATION (per serving)

• Calories: 355
• Protein: 32g
• Carbs: 12g
• Fat: 22g
• Fiber: 4g
• Sugar: 6g

Frequently Asked Questions

Q: Can I use leftover grilled chicken?
Yes! This salad is a great way to repurpose leftover grilled or rotisserie chicken.

Q: What else can I serve with this salad?
A side of roasted sweet potatoes or quinoa pairs beautifully with the Peruvian flavors.

Q: Is ají verde spicy?
It has a mild to medium kick, but you can easily tone it down by using less jalapeño.

Storage Instructions

• Grilled Chicken: Store in an airtight container in the refrigerator for up to 3 days.
• Salad Greens: Keep dry and chilled separately from the dressing and chicken.
• Ají Verde Sauce: Store in a glass jar for up to 5 days in the fridge.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Mediterranean Rice Bowl That Feels Like a Hug in a Bowl
• CAVA Honey Harissa Chicken Bowls
• Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Conclusion

This Peruvian Grilled Chicken Salad is more than just a nutritious meal—it’s an experience that transports you to a place where spice, freshness, and culture meet. Whether shared at a backyard party or savored quietly on a weeknight, this dish is proof that simple ingredients, prepared with care and tradition, can be unforgettable. Don’t be surprised if it becomes your summer go-to!

Print