Healthy Peruvian Grilled Chicken Salad with Aji Verde

There’s something undeniably special about meals that bring vibrant flavors, satisfying textures, and wholesome ingredients together in one big, colorful bowl. That’s exactly what this Peruvian Grilled Chicken Salad with Aji Verde does—it’s bold, zesty, nourishing, and so easy to throw together, you’ll wonder why you haven’t been making it all along.

The star of the show is the chicken, marinated in a powerhouse blend of olive oil, lime juice, garlic, cumin, and paprika. This marinade doesn’t just add flavor; it transforms the chicken into something truly mouthwatering. Once grilled, the chicken develops a golden, lightly charred exterior with juicy, tender meat inside. It’s the kind of protein that holds its own but also plays beautifully with the rest of the salad.

Then there’s the Aji Verde sauce, and let me tell you, this sauce might just change your salad game forever. Creamy, spicy, tangy, and herbaceous, it’s made with fresh cilantro, jalapeño, garlic, lime, and a creamy base of mayo and sour cream or Greek yogurt. Drizzle it over your salad and suddenly you’re not just eating something healthy—you’re indulging in something deeply flavorful and satisfying.

This salad is more than just a pile of greens. It’s layered with fresh romaine, juicy tomatoes, sweet corn, crunchy red onion, and creamy avocado slices. Together with the grilled chicken and that irresistible green sauce, it becomes a full meal that’s perfect for lunch, dinner, or even meal prep for the week.

I first tried a version of this salad at a cozy little Peruvian restaurant during a trip to a small coastal town. It was a warm afternoon, and the combination of grilled chicken with the cool, zippy green sauce was exactly what I needed. When I got home, I was determined to recreate it—and after a few test runs and tweaks, this version quickly became a regular in my kitchen.

Whether you’re new to Peruvian flavors or a longtime fan, this dish is approachable, adaptable, and absolutely delicious. If you’re looking for a salad that feels like a real meal, this is it.

Why You’ll Love This Healthy Peruvian grilled chicken Recipe

One of the best things about this Peruvian Grilled Chicken Salad is that it’s equal parts nourishing and crave-worthy. While some salads leave you searching the fridge an hour later, this one sticks with you—thanks to the hearty protein, fiber-rich veggies, and satisfying fats from the avocado and dressing.

Let’s start with the chicken. Marinated in lime juice, garlic, and spices, it’s full of bright, bold flavor. And because it’s grilled, it has that irresistible charred smokiness that makes every bite feel like summer. You can use chicken thighs for more richness or chicken breasts for a leaner option—either works beautifully, and the marinade keeps it juicy either way.

Then there’s the Aji Verde sauce. If you’ve never had it, imagine a creamy, spicy green goddess-style dressing with a Latin flair. It’s tangy from the lime, spicy from the jalapeño, and packed with fresh cilantro. It’s so good you’ll want to dip everything in it—from chips to roasted veggies to grilled meats.

Another reason to love this recipe? It’s extremely flexible. Not a fan of corn? Swap it for roasted sweet potato. Want a dairy-free version? Use a plant-based yogurt and mayo for the dressing. You can even serve it bowl-style with rice or quinoa if you’re craving some extra carbs.

But above all, this salad is weeknight easy. Once the chicken is marinated, it takes just a few minutes to grill, and the salad components come together quickly. You can even prep parts ahead of time—like marinating the chicken the night before or blending the sauce on Sunday for the week ahead.

It’s also a total crowd-pleaser. Kids love the juicy chicken and creamy dressing, while adults appreciate the complexity of the flavors. It’s perfect for dinner parties, potlucks, or casual weeknight dinners when you want something fast but flavorful.

With its vibrant colors, punchy flavors, and balanced nutrition, this salad checks all the boxes. It’s one of those recipes that feels fresh and exciting every single time you make it.

Health Benefits of this Healthy Peruvian grilled chicken

This Peruvian Grilled Chicken Salad isn’t just about flavor—it’s also packed with nutrients that support a healthy, balanced lifestyle. Each ingredient contributes something special to the dish, making it as nourishing as it is delicious.

First, let’s talk about the chicken. Using boneless, skinless thighs or breasts provides a lean source of protein, which is essential for muscle repair, energy, and satiety. The marinade, made with olive oil, lime juice, garlic, and spices, adds not only flavor but also antioxidants and anti-inflammatory properties. Garlic, in particular, is known for its heart-healthy compounds, while cumin and paprika offer digestive and immune-boosting benefits.

The base of this salad is romaine lettuce, which is crisp and refreshing but also surprisingly nutritious. It’s rich in vitamins A and K, which are important for eye health and bone strength. Adding grape tomatoes gives a boost of vitamin C and lycopene, a powerful antioxidant that supports skin and heart health.

Corn adds a subtle sweetness and contributes fiber, B vitamins, and carotenoids like lutein and zeaxanthin—great for eye health. Meanwhile, the red onion brings a little sharpness along with quercetin, a plant compound with anti-inflammatory and antihistamine effects.

The avocado is a powerhouse on its own. It’s loaded with heart-healthy monounsaturated fats, potassium, fiber, and folate. These nutrients support everything from cardiovascular health to brain function.

And then there’s the Aji Verde. While creamy, it can be made lighter by using Greek yogurt instead of sour cream, adding probiotics and protein while keeping the dressing tangy and smooth. The cilantro and lime juice offer detoxifying and digestive benefits, and the jalapeño brings a little heat plus capsaicin, which may boost metabolism.

Together, these ingredients create a nutrient-dense meal that supports energy, immune function, digestion, and overall well-being. And because it’s so flavorful, you’ll never feel like you’re “eating healthy” in a boring or restrictive way. This salad proves that nutritious food can be deeply satisfying and absolutely crave-worthy.

Preparation Time, Servings, and Nutritional Information

Before you get started, here’s a quick look at how much time you’ll need, how many servings you’ll get, and what kind of nutritional benefits you can expect from this delicious salad.

Preparation Time:
Marinating: 30 minutes to overnight
Active Prep: 20 minutes
Grilling Time: 10–15 minutes
Total Time: 1 hour (including minimum marinating) or up to 24 hours if marinating overnight

Servings:
This recipe serves 4 generous portions as a main course.

Nutritional Information (per serving):
Calories: 430
Protein: 35g
Fat: 28g
Carbohydrates: 18g
Fiber: 5g
Sugar: 4g
Sodium: 520mg

These values will vary slightly depending on the exact ingredients used (especially the type of mayo or yogurt in the Aji Verde), but overall, this is a well-balanced meal. The protein and fiber keep you full, the healthy fats support long-term energy, and the vitamins and minerals help fuel your body from the inside out.

If you’re watching your sodium intake or calorie count, small adjustments like using low-sodium soy sauce or opting for light mayo can help bring those numbers down without sacrificing flavor.

This salad also fits beautifully into several dietary preferences. It’s naturally gluten-free and can be made dairy-free with a few simple swaps. It’s also halal-friendly, with no alcohol or pork-based ingredients, making it a great choice for a wide range of households.

Ingredients List of this Healthy Peruvian grilled chicken

For the Peruvian Grilled Chicken:

• 2 tablespoons olive oil
  Adds richness and helps the spices cling to the chicken, while promoting a juicy, grilled finish.
• 2 tablespoons lime juice
  Brightens up the marinade and tenderizes the chicken with a citrusy tang.
• 3 cloves garlic, minced
  Provides aromatic depth and a savory backbone to the marinade.
• 1 tablespoon soy sauce
  Adds umami flavor and enhances the overall seasoning.
• 1 tablespoon white vinegar
  Balances the marinade with acidity and helps tenderize the meat.
• 1 tablespoon ground cumin
  A warm, earthy spice that defines classic Peruvian flavor.
• 1 tablespoon paprika
  Gives the chicken a mild sweetness and rich color.
• 1 teaspoon oregano
  Adds herbal complexity to the marinade.
• 1/2 teaspoon salt
  Essential for bringing out the natural flavors in the chicken.
• 1/2 teaspoon black pepper
  Adds subtle heat and balance.
• 1 pound boneless, skinless chicken thighs or breasts
  Thighs are juicier, while breasts are leaner—both work well in this dish.

For the Aji Verde (Green Sauce):

• 1 cup fresh cilantro, packed
  The star of the show, adding bright, herbaceous flavor.
• 1 jalapeño, seeded
  Brings the heat—adjust the amount to your spice preference.
• 2 cloves garlic
  Adds bite and depth.
• 1/4 cup mayonnaise
  Creamy base for the sauce.
• 1/4 cup sour cream or Greek yogurt
  For tang and extra creaminess.
• 2 tablespoons lime juice
  Brightens the sauce and balances the creaminess.
• Salt to taste
  Enhances all the flavors in the sauce.

For the Salad Base:

• 6 cups romaine lettuce, chopped
  Crisp and refreshing, it forms the perfect salad foundation.
• 1 cup grape tomatoes, halved
  Juicy and slightly sweet.
• 1/2 cup corn kernels (fresh, canned, or grilled)
  Adds a pop of sweetness and texture.
• 1/2 red onion, thinly sliced
  Sharp and colorful, it balances the creamy and sweet elements.
• 1 avocado, sliced
  Creamy and satisfying, adds richness to every bite.

Step-By-Step Cooking Instructions

Creating this Peruvian Grilled Chicken Salad with Aji Verde is easier than it looks, especially when you break it down into a few simple steps. From marinating the chicken to grilling it just right, blending the creamy green sauce, and assembling all the fresh components—this process is smooth and totally doable, even on a busy weeknight. Here’s how to bring this vibrant salad to life from start to finish.

Step 1: Marinate the Chicken

Start by preparing your marinade. In a medium-sized bowl or a resealable plastic bag, combine the olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, paprika, oregano, salt, and black pepper. Stir everything together until well combined. The marinade should have a balanced smell—citrusy, garlicky, and full of spice.

Next, add your chicken thighs or breasts to the bowl or bag. Toss the chicken until it’s thoroughly coated with the marinade. Make sure each piece is well covered to soak up all the flavor.

Seal the bag or cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. If you have time, allow it to marinate overnight for even deeper flavor. The acid in the lime juice and vinegar will help tenderize the meat, while the spices work their way into every bite.

Tip: If you’re short on time, even a 30-minute marinade will make a noticeable difference. But if you want restaurant-level flavor, the longer marination really pays off.

Step 2: Grill the Chicken

When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 10–15 minutes. This helps it cook more evenly.

Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.

Once the grill is hot, place the chicken pieces onto the surface. Grill for about 5 to 7 minutes on each side, depending on thickness, until you get those gorgeous grill marks and the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy—it’s the best way to avoid overcooking.

After grilling, let the chicken rest for a few minutes before slicing. This step is essential, as it allows the juices to redistribute throughout the meat, keeping it juicy and flavorful.

Tip: If you don’t have a grill, a cast iron skillet or grill pan on the stovetop works just as well. You can even bake the chicken in the oven at 425°F (220°C) for 20–25 minutes, flipping halfway through for even browning.

Step 3: Make the Aji Verde (Green Sauce)

While the chicken is resting, it’s the perfect time to whip up the Aji Verde. This sauce comes together quickly in a blender or food processor.

Add the cilantro, seeded jalapeño, garlic cloves, mayonnaise, sour cream or Greek yogurt, and lime juice to the blender. Blend on high until smooth and creamy. The sauce should be thick enough to coat the back of a spoon but still pourable.

Taste and adjust the seasoning with a pinch of salt. If you prefer more spice, leave in some jalapeño seeds or add an extra half pepper. If it’s too thick, add a small splash of water or more lime juice to loosen it up.

Transfer the finished sauce to a jar or small bowl and set aside. It can be stored in the fridge for up to 4 days, and the flavor actually improves as it sits.

Tip: Make a double batch of this sauce—you’ll want to use it on sandwiches, roasted veggies, or even as a dip for fries.

Step 4: Assemble the Salad

Now for the fun part: building your salad. Start with a large platter or salad bowl.

Add the chopped romaine lettuce as your base. Then scatter the halved grape tomatoes, corn kernels, thinly sliced red onion, and avocado slices over the top. These ingredients add color, flavor, and a variety of textures that keep each bite interesting.

Next, slice your grilled chicken into strips or bite-sized pieces and lay them across the top of the salad.

Drizzle a generous amount of the Aji Verde sauce over everything, or serve it on the side so everyone can add as much as they’d like. If desired, add a sprinkle of chopped fresh cilantro or a few lime wedges for garnish.

Tip: If you’re serving this salad at a gathering, consider serving the ingredients deconstructed so guests can build their own bowls—great for picky eaters or those with dietary preferences.

How to Serve this Healthy Peruvian grilled chicken

Serving this Peruvian Grilled Chicken Salad is all about creating a balanced, satisfying plate with a little bit of everything. The vibrant colors and fresh ingredients already make it visually appealing, so whether you’re hosting a casual lunch or prepping for a weeknight dinner, it’s sure to impress.

Here are a few serving ideas to make the most of this delicious dish:

Serve the salad as a main course, plated individually or presented family-style in a large bowl or platter. Add extra Aji Verde on the side in a small serving dish for easy access.

Turn it into a rice bowl by adding a scoop of cooked jasmine rice, brown rice, or quinoa underneath the greens. This makes it even more filling and is perfect for a hearty lunch.

For a handheld option, use the ingredients as a filling for wraps or pita pockets. Just slice the chicken thinly, load it into a wrap with veggies, and drizzle with green sauce.

If you’re entertaining, serve mini versions in small cups or jars for a portable appetizer or buffet-friendly option.

Pair the salad with warm flatbread or tortilla chips for added crunch and a fun way to scoop up the extra sauce.

Don’t forget to garnish the salad with extra lime wedges, chopped cilantro, or even a sprinkle of feta or queso fresco for a salty bite if you want a little twist.

This salad is versatile enough to go from a casual weeknight meal to a bright, crowd-pleasing dish for weekend guests.

Pairing Suggestions

While this Healthy Peruvian grilled chicken Salad stands strong on its own, pairing it with the right sides or drinks can turn it into a complete, memorable meal. Here are some of our favorite pairings to enhance the experience:

Side Dishes:

Try pairing the salad with a light grain like quinoa or farro. These grains are great at soaking up the flavorful Aji Verde and add heartiness without weighing the meal down.

Grilled sweet potatoes or plantains make an excellent side. Their natural sweetness contrasts beautifully with the spice and tang of the chicken and sauce.

Serve alongside a simple black bean salad or lentil salad for extra fiber and protein, especially if you’re feeding a hungry crowd.

Add a side of toasted garlic bread or warm flatbread for scooping up every last bit of the dressing and avocado.

Beverage Pairings:

A cool, refreshing beverage goes a long way with this meal. Iced hibiscus tea or fresh limeade complements the citrusy, herbal elements of the salad.

For a more traditional option, try chicha morada, a Peruvian purple corn drink with hints of cinnamon and clove. It’s slightly sweet, spiced, and incredibly refreshing.

If you’re serving this at a dinner party and want to include a non-alcoholic mocktail, a cucumber mint spritzer or pineapple ginger fizz pairs wonderfully with the zesty flavors of the salad.

Kid-Friendly Ideas:

For younger eaters, serve the chicken sliced in small pieces with a side of avocado slices, corn, and dressing as a dip. It’s colorful, familiar, and easy for little hands to manage.

Offer buttered noodles or a soft roll on the side to create a kid-approved combination.

With these pairings, you can tailor the meal to the occasion and the eaters, ensuring that everyone walks away full and happy.

Storage, Freezing & Reheating Instructions

One of the best parts about this Healthy Peruvian grilled chicken recipe is how well it works for meal prep. With a few simple storage tips, you can enjoy this Peruvian Grilled Chicken Salad for days without compromising on texture or flavor.

Storing the Salad Components:

If you’re planning to enjoy leftovers or make the salad ahead, store each component separately. This prevents the lettuce from wilting and keeps everything fresh.

Store the grilled chicken in an airtight container in the fridge for up to 4 days. Slice just before serving to preserve moisture.

The Aji Verde sauce should be kept in a sealed jar or container in the refrigerator. It stays fresh for 4–5 days, though the flavor deepens as it sits.

Chop and prep the salad veggies (lettuce, onion, tomatoes, corn) in advance, but keep the avocado separate until just before serving to avoid browning.

Freezing the Chicken:

Cooked, grilled chicken can be frozen. Let it cool completely, then transfer it to a freezer-safe bag or container. Freeze for up to 2 months.

To thaw, move the chicken to the refrigerator overnight or use the defrost setting on your microwave.

Once thawed, reheat gently in a pan over low heat or in the microwave in 30-second increments, covering it with a damp paper towel to retain moisture.

Reheating Tips:

Avoid overheating the chicken, as it may dry out. Instead, gently rewarm it until just heated through.

The Aji Verde sauce isn’t suitable for freezing due to the dairy content, but it can be made fresh in minutes if needed.

When you’re ready to serve leftovers, simply toss the fresh salad ingredients with the chicken and drizzle with sauce—just as delicious as the first day.

Next up, we’ll dive into the most common mistakes home cooks make with this recipe and how you can avoid them for flawless results every time.

Common Mistakes to Avoid in this Healthy Peruvian grilled chicken

Even though this recipe is straightforward, a few common pitfalls can impact the final flavor and texture. With a dish as vibrant and satisfying as this Peruvian Grilled Chicken Salad, you want every bite to be just right. Avoiding these common mistakes will ensure your salad turns out perfectly each time.

1. Not Marinating the Chicken Long Enough
Marinating your chicken is what infuses it with that irresistible tangy, garlicky flavor. A quick 15-minute soak might be tempting when you’re in a rush, but the longer the chicken marinates (ideally overnight), the more flavor it absorbs. Rushing this step could result in bland, underwhelming chicken. Try to plan ahead—even a couple of hours in the fridge can make a huge difference.

2. Overcooking the Chicken
Because chicken breasts especially can dry out quickly, it’s important not to overcook them. Always use a meat thermometer to check for doneness. You’re aiming for 165°F (74°C) at the thickest part. Grilling over medium-high heat gives you a good sear while keeping the inside juicy. Letting the chicken rest after cooking also keeps it tender.

3. Not Blending the Sauce Long Enough
The Aji Verde sauce should be creamy and smooth. If you under-blend, you might end up with a chunky or uneven sauce, which can impact the texture and flavor distribution. Blend until fully smooth, and if it seems too thick, add a small splash of water or extra lime juice to loosen it up.

4. Slicing the Avocado Too Early
Avocado oxidizes quickly, which means it starts to turn brown soon after cutting. To keep it fresh and bright in your salad, slice it just before serving. If you’re prepping in advance, you can sprinkle a little lime juice over the slices to slow down browning.

5. Assembling the Salad Too Early
Salads are best when fresh. If you mix everything together too far in advance, the greens can wilt, and the vegetables may lose their crispness. Assemble just before serving, especially if you’re entertaining or serving guests. If you’re prepping for lunches or meal prep, store components separately and combine them only when ready to eat.

6. Using Too Much or Too Little Sauce
While the Aji Verde is a highlight of the dish, balance is key. Using too little may leave the salad under-seasoned, while too much can overwhelm the fresh flavors of the vegetables and chicken. Start with a drizzle and serve extra on the side so everyone can customize their plate.

7. Forgetting to Season the Salad Base
Even though the chicken and dressing are flavorful, giving your salad base a light sprinkle of salt and a squeeze of lime before tossing can elevate the dish. This small step makes all the veggies pop and brings harmony to the final bite.

Avoiding these mistakes is easy once you know what to look out for. With just a little attention to timing, technique, and freshness, you’ll be rewarded with a salad that tastes just as amazing as it looks.

Pro Tips of this Healthy Peruvian grilled chicken

Now that you know what not to do, let’s level up your salad game even further. These pro tips will help you streamline the cooking process, boost flavor, and even impress your guests with thoughtful presentation and prep.

1. Double the Marinade for Extra Flavor
Make a double batch of the marinade and reserve half (before adding the chicken) to brush over the chicken while grilling or to drizzle lightly over the salad. Just be sure to keep it separate from any raw meat to avoid cross-contamination.

2. Use Chicken Thighs for Extra Juiciness
While chicken breasts are leaner, thighs tend to stay more moist and flavorful, especially when grilled. They also have a slightly richer taste that pairs beautifully with the bold dressing.

3. Toast the Corn for Extra Depth
If you have a few extra minutes, sauté or grill the corn until lightly charred before adding it to the salad. That bit of smokiness enhances the overall flavor profile and gives the salad a bit of Peruvian street-food flair.

4. Chill the Sauce Before Serving
Aji Verde tastes even better after it’s had a chance to rest. If possible, make it at least an hour ahead and let it chill in the fridge. This lets the flavors meld together beautifully.

5. Use a Salad Spinner to Keep Greens Crisp
Wet lettuce is the enemy of crisp salads. After washing your romaine, spin it dry thoroughly. If you don’t have a spinner, wrap the greens in a clean kitchen towel and gently shake off the excess moisture.

6. Customize the Heat Level
If you’re sensitive to spice, start with half a jalapeño and remove all the seeds and membranes. For extra heat, leave some seeds in or add a second pepper. You can also use a milder green chili if jalapeño is too hot.

7. Add Texture with Toppings
A sprinkle of toasted pumpkin seeds or crushed plantain chips adds a delightful crunch to the salad. This extra texture creates contrast with the creamy sauce and soft avocado.

8. Meal Prep Like a Pro
Make a big batch of chicken and Aji Verde on Sunday. Store them in the fridge and simply assemble fresh veggies during the week for quick, no-fuss meals.

9. Serve Warm or Cold
This salad is just as delicious warm as it is chilled. Serve it right off the grill for a comforting dinner or enjoy it cold from the fridge on a hot day—it’s versatile and satisfying either way.

10. Let the Chicken Rest Before Slicing
It’s worth repeating: always let your grilled chicken rest for 5 minutes before slicing. This locks in the juices and keeps every bite tender and moist.

These tips not only make the process smoother but also enhance the final result, giving you a restaurant-quality meal at home every single time.

Frequently Asked Questions (FAQs)

Can I use store-bought rotisserie chicken instead of grilling?
Absolutely. While grilled chicken brings a smoky flavor, using pre-cooked rotisserie chicken can save time. Just season it lightly with lime juice, cumin, and paprika to give it a similar flavor profile before adding it to the salad.

How spicy is the Aji Verde?
The heat level depends on how much jalapeño you use and whether you include the seeds. Removing the seeds and membranes keeps it mild. You can also substitute with a milder chili or add more yogurt to tone down the spice.

Can I make this Healthy Peruvian grilled chicken salad dairy-free?
Yes, you can substitute the mayonnaise and sour cream/Greek yogurt in the Aji Verde with plant-based alternatives. Look for unsweetened versions to maintain the savory profile of the dressing.

Is this Healthy Peruvian grilled chicken recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just be sure to check your soy sauce label—some brands include wheat. You can substitute with tamari or coconut aminos for a completely gluten-free option.

How long does the dressing last in the fridge?
The Aji Verde keeps well in an airtight container in the fridge for up to 4–5 days. It may thicken slightly over time; just stir and add a splash of lime juice or water to bring it back to pouring consistency.

Can I use different greens besides romaine?
Of course. While romaine is crisp and sturdy, you can also use mixed greens, spinach, arugula, or even kale (massage it first to soften). Just choose a green that can hold up to the hearty toppings and creamy dressing.

What other proteins can I use?
This salad works well with grilled shrimp, steak, or even crispy tofu for a vegetarian version. Just adjust the marinade and cooking method accordingly.

Can I prepare the Healthy Peruvian grilled chicken salad ahead of time for a party?
Yes, but store the components separately and assemble just before serving to keep everything fresh and crisp. Keep the dressing chilled and the avocado uncut until ready to serve.

How do I keep the avocado from browning in leftovers?
If storing leftovers, remove the avocado or drizzle it with lime juice before storing to slow oxidation. Or add fresh avocado right before eating.

What’s the best way to serve this Healthy Peruvian grilled chicken for meal prep?
Divide the salad base into individual containers, top with sliced chicken, and pack the dressing separately. Add avocado just before eating. This keeps everything fresh and avoids sogginess.

These FAQs should help you troubleshoot any uncertainties and give you the confidence to make this recipe part of your regular meal rotation.

Conclusion & Call to Action

There’s something so rewarding about creating a dish that checks every box—flavorful, healthy, simple to prepare, and completely satisfying. This Peruvian Grilled Chicken Salad with Aji Verde is exactly that kind of recipe. It’s the kind of meal that leaves you feeling nourished, not weighed down, and excited to make it again.

From the first bite of smoky, juicy chicken to the creamy zip of the green sauce and the crisp bite of fresh veggies, every component comes together in a way that feels thoughtful and balanced. Whether you’re serving this up for a quick weeknight dinner, prepping lunches for the week, or bringing it to a gathering, you can count on this dish to deliver bold flavor and happy faces.

Plus, it’s endlessly adaptable—customize the spice level, change up the vegetables, or use your favorite protein. This recipe is a foundation you can build on, and every time you make it, you’ll find new ways to make it your own.

If you give this Peruvian Grilled Chicken Salad a try, I’d love to hear how it turned out. Share your version in the comments or tag me on social media with your delicious creations. It always makes my day to see how these recipes come to life in your kitchens.

So grab your ingredients, fire up the grill (or your stovetop), and get ready to fall in love with a salad that’s so much more than just greens—it’s a complete, crave-worthy meal that you’ll want to make on repeat.

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