Description
A zesty and nourishing salad made with juicy Peruvian-spiced grilled chicken, creamy avocado, fresh veggies, and a vibrant Aji Verde sauce. Perfect for a healthy weeknight dinner or meal prep.
Ingredients
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Chicken Marinade: 2 tbsp olive oil, 2 tbsp lime juice, 3 garlic cloves (minced), 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp oregano, ½ tsp salt, ½ tsp black pepper, 1 lb chicken thighs or breasts
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Aji Verde Sauce: 1 cup fresh cilantro (packed), 1 jalapeño (seeded), 2 garlic cloves, ¼ cup mayonnaise, ¼ cup sour cream or Greek yogurt, 2 tbsp lime juice, salt to taste
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Salad Base: 6 cups chopped romaine lettuce, 1 cup grape tomatoes (halved), ½ cup corn kernels, ½ red onion (thinly sliced), 1 avocado (sliced)
Instructions
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Mix all marinade ingredients, coat chicken, and marinate for at least 30 minutes (or overnight).
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Grill chicken for 5–7 mins per side or until internal temp reaches 165°F. Let rest, then slice.
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Blend all Aji Verde ingredients until smooth. Adjust seasoning.
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Assemble salad with romaine, tomatoes, corn, onion, and avocado. Top with grilled chicken and drizzle with Aji Verde.
Notes
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Marinate chicken overnight for best flavor.
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Adjust jalapeño for spice preference.
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Can be made dairy-free and gluten-free.
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Prep components ahead for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: Peruvian-Inspired