Description
A refreshing and flavorful Peruvian Grilled Chicken Salad, perfect for a light meal or a hearty lunch.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- Lime wedges for serving
Instructions
- In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Whisk until well blended.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, red onion, and cilantro. Toss gently to combine.
- Slice the grilled chicken and arrange it on top of the salad. Sprinkle with feta cheese if desired. Serve with lime wedges on the side.
Notes
- For a spicier kick, add sliced jalapeños to the salad.
- To make it a heartier meal, serve with a side of quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg