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jhessica

Peruvian Grilled Chicken Salad: A Flavorful Surprise!

A refreshing and flavorful Peruvian Grilled Chicken Salad, perfect for a light meal or a hearty lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Peruvian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Whisk until well blended.
  2. 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.
  3. 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.
  4. In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, red onion, and cilantro. Toss gently to combine.
  5. 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 2g

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.

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