Peruvian Grilled Chicken Salad Recipe
Hola, foodies! Today, I’m thrilled to introduce you to a culinary delight that’s bursting with the vibrant flavors of Peru – my Peruvian Grilled Chicken Salad. With its zesty marinade, succulent grilled chicken, and colorful array of fresh vegetables, this salad is a celebration of the rich culinary heritage of Peru. Let’s embark on a flavor-packed journey and create something truly special!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Juice of 2 limes
- 2 tablespoons chopped fresh cilantro
- 4 cups mixed salad greens
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup corn kernels (fresh, canned, or frozen)
- Lime wedges (for serving)
Instructions:
- Marinate the Chicken: In a small bowl, whisk together the olive oil, salt, pepper, smoked paprika, ground cumin, garlic powder, dried oregano, cayenne pepper (if using), lime juice, and chopped fresh cilantro to create the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or preferably up to 2 hours, to allow the flavors to meld.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade. Grill the chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
- Prepare the Salad: In a large bowl, combine the mixed salad greens, sliced avocado, cherry tomatoes, thinly sliced red onion, and corn kernels. Toss gently to combine.
- Assemble the Salad: Arrange the sliced grilled chicken on top of the salad. Serve with lime wedges on the side for an extra squeeze of freshness.
- Serve and Enjoy: Serve the Peruvian Grilled Chicken Salad immediately, and enjoy the explosion of flavors with every bite!
Tips:
- For an authentic Peruvian touch, you can add aji amarillo paste or fresh jalapeño peppers to the marinade for a spicy kick.
- Feel free to customize your salad with additional toppings such as black beans, roasted sweet potatoes, or sliced bell peppers.
- If you don’t have a grill, you can cook the chicken in a skillet over medium-high heat for the same amount of time, or until cooked through.
There you have it, amigos – a Peruvian Grilled Chicken Salad that’s as vibrant and flavorful as the country that inspired it. Whether you’re serving it as a light lunch or a hearty dinner, this salad is sure to transport you to the bustling streets of Lima with its bold and exotic flavors. ¡Buen provecho!
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