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Peruvian Grilled Chicken Salad

This Peruvian Grilled Chicken Salad is a fresh, vibrant, and flavor-packed dish made with juicy marinated chicken, crisp vegetables, and a creamy tangy dressing. Inspired by bold Peruvian flavors, this salad is perfect for healthy lunch ideas, light dinners, or refreshing summer meals. If you’re looking for delicious grilled chicken salad recipes or nutritious meal ideas, this dish delivers the perfect balance of taste and healthy food.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time: 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 2 chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • For the Salad:
  • 4 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup corn grilled or canned
  • For the Dressing:
  • 1/3 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon fresh cilantro chopped
  • Salt and pepper to taste

Method
 

  1. In a bowl, mix olive oil, garlic, lime juice, paprika, cumin, oregano, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
  2. Grill chicken over medium heat for 5–7 minutes per side until fully cooked. Let rest, then slice.
  3. In a small bowl, whisk together Greek yogurt, lime juice, honey, olive oil, cilantro, salt, and pepper.
  4. In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, and corn.
  5. Add sliced grilled chicken on top.
  6. Drizzle dressing over salad or serve on the side.

Notes

  • Use a grill pan or oven if you don’t have an outdoor grill.
  • Let chicken rest before slicing to keep it juicy.
  • Add quinoa or black beans for extra protein.
  • Substitute dairy-free yogurt for a dairy-free version.
  • Store components separately for up to 2–3 days.