Description
This Peruvian Grilled Chicken Salad is a vibrant and flavorful dish featuring juicy, spice-seasoned grilled chicken served atop a fresh mix of greens, avocado, cherry tomatoes, and roasted corn, all tossed in a zesty lime and honey dressing. It’s a perfect combination of smoky, tangy, and fresh flavors making for a satisfying and healthy meal.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Dressing
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
Salad
- 4 cups mixed greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted corn kernels
- 1/4 cup tortilla strips
Instructions
- Preheat the grill: Preheat your grill or grill pan to medium-high heat, ensuring it’s hot enough to sear the chicken and lock in flavors.
- Brush chicken with oil: Brush both sides of the chicken breasts with olive oil to prevent sticking and help spices adhere better.
- Season the chicken: Evenly coat the chicken breasts with ground cumin, paprika, garlic powder, onion powder, black pepper, and salt, making sure each piece is well seasoned.
- Grill the chicken: Place the seasoned chicken breasts on the preheated grill and cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
- Rest the chicken: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute for maximum tenderness.
- Slice the chicken: Cut the grilled chicken breasts into thin strips or bite-sized pieces to top the salad.
- Prepare the dressing: In a small bowl, whisk together lime juice, white vinegar, Dijon mustard, and honey until fully combined and smooth.
- Assemble the salad base: In a large bowl, combine mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- Add toppings: Toss in crumbled feta cheese and roasted corn kernels for extra texture and flavor.
- Dress the salad: Drizzle the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
- Top with chicken and tortilla strips: Lay the sliced grilled chicken over the salad and sprinkle tortilla strips on top for a nice crunch.
- Serve: Serve the Peruvian Grilled Chicken Salad immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Ensure the grill is properly preheated for the best sear and flavor on the chicken.
- You can substitute the chicken breasts with thighs if preferred for more juiciness.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- The salad is best served fresh, but dressing can be made ahead and stored in the refrigerator.
- To make this gluten free, verify that tortilla strips are gluten free or omit them.
