Peruvian Grilled Chicken Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vibrant Peruvian grilled chicken salad is one of my go to weeknight dinners because it comes together in just 45 minutes from start to table. The beauty of this dish is how straightforward it is, with simple ingredients that don't break the bank yet taste absolutely spectacular. Fresh cilantro is the real star here, bringing not just incredible flavor but also natural digestive benefits that make this meal as nourishing as it is delicious. The charred chicken paired with crisp greens, sweet corn, and a zesty lime dressing creates something restaurant quality that you'll want to make again and again.
Ella x
Ingredients
- 600 gchicken breasts(boneless, skinless)
- 300 gmixed salad greens
- 2red bell peppers(sliced)
- 1red onion(thinly sliced)
- 200 gcorn kernels(fresh or frozen)
- 250 gcherry tomatoes(halved)
- 30 gfresh cilantro(chopped)
- 100 mllime juice(fresh squeezed)
- 80 mlextra virgin olive oil
- 2 gcumin(ground)
- 4 gsea salt
- 2 gblack pepper(freshly ground)
Detail level
Instructions
- 1
Pat the chicken breasts dry with paper towels and season generously on both sides with half of the salt, black pepper, and cumin.
Tip: Drying the chicken helps it get a nice golden crust when grilled.
- 2
Heat your grill or grill pan over medium high heat for about 5 minutes until it's hot.
Tip: Test the temperature by holding your hand 10 centimeters above the grates - you should feel intense heat.
- 3
Grill the chicken for 12 to 15 minutes, turning halfway through, until the internal temperature reaches 75 degrees Celsius.
Tip: Use a meat thermometer to check doneness rather than cutting into the chicken, which releases juices.
- 4
Remove the chicken from heat and let it rest for 5 minutes before slicing into strips.
Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
- 5
While the chicken rests, whisk together the lime juice, olive oil, remaining salt, pepper, and cumin in a small bowl to create the dressing.
Tip: Whisk vigorously for about 30 seconds to emulsify the dressing.
- 6
Arrange the mixed greens on a large serving platter or individual plates.
- 7
Top the greens with the sliced chicken, bell peppers, red onion, corn, tomatoes, and fresh cilantro.
Tip: Layer the ingredients for visual appeal and easier mixing when you eat.
- 8
Drizzle the lime dressing over the entire salad and toss gently to combine just before serving.
Tip: Add the dressing right before serving so the salad doesn't get soggy.
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