Name: Peruvian Grilled Chicken Salad recipe
Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs (preferred for flavor and juiciness) or chicken breasts; 3 tablespoons Aji Amarillo paste; 1 tablespoon Aji Panca paste; 4-5 cloves garlic, minced; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1 tablespoon ground cumin; 1 teaspoon dried oregano (preferably Mexican oregano); ½ teaspoon smoked paprika (optional, for extra smokiness); Salt and freshly ground black pepper to taste; 1-2 Aji Amarillo peppers, fresh, seeds and veins removed for less heat (or 1-2 jalapeños or serranos for a similar kick if fresh Aji Amarillo is unavailable; you can also use 1 tbsp Aji Amarillo paste); 1 cup fresh cilantro, leaves and tender stems, packed; 2 green onions, roughly chopped; 2 cloves garlic, roughly chopped; ½ cup good quality mayonnaise; 2 tablespoons lime juice (freshly squeezed); 1 tablespoon olive oil; 1-2 tablespoons cotija cheese, crumbled (or Parmesan as a substitute, optional for umami); Salt to taste; Water or a little more lime juice to thin, if needed; 8 cups chopped Romaine lettuce or mixed greens; 1 red bell pepper, cored, seeded, and thinly sliced or diced; 1 cup cherry or grape tomatoes, halved; ½ medium red onion, thinly sliced (soak in cold water for 10 minutes to mellow flavor, if desired); 1 cup cooked corn kernels (freshly grilled or roasted corn is excellent); 1 avocado, peeled, pitted, and sliced or diced; Optional additions: Sliced cucumber, cooked quinoa, black beans (rinsed and drained), crumbled queso fresco or more cotija cheese for topping, toasted cancha (Peruvian toasted corn) or crushed plantain chips for crunch.

Ingredients

Scale

For the Peruvian Grilled Chicken Marinade:

- 1.5 lbs (680g) boneless, skinless chicken thighs (preferred for flavor and juiciness) or chicken breasts

- 3 tablespoons Aji Amarillo paste

- 1 tablespoon Aji Panca paste

- 4–5 cloves garlic, minced

- 2 tablespoons soy sauce (or tamari for gluten-free)

- 2 tablespoons red wine vinegar

- 1 tablespoon olive oil

- 1 tablespoon ground cumin

- 1 teaspoon dried oregano (preferably Mexican oregano)

- ½ teaspoon smoked paprika (optional, for extra smokiness)

- Salt and freshly ground black pepper to taste

For the Creamy Aji Verde Dressing:

- 1–2 Aji Amarillo peppers, fresh, seeds and veins removed for less heat (or 1–2 jalapeños or serranos for a similar kick if fresh Aji Amarillo is unavailable; you can also use 1 tbsp Aji Amarillo paste)

- 1 cup fresh cilantro, leaves and tender stems, packed

- 2 green onions, roughly chopped

- 2 cloves garlic, roughly chopped

- ½ cup good quality mayonnaise

- 2 tablespoons lime juice (freshly squeezed)

- 1 tablespoon olive oil

- 1–2 tablespoons cotija cheese, crumbled (or Parmesan as a substitute, optional for umami)

- Salt to taste

- Water or a little more lime juice to thin, if needed

For the Salad Base:

- 8 cups chopped Romaine lettuce or mixed greens

- 1 red bell pepper, cored, seeded, and thinly sliced or diced

- 1 cup cherry or grape tomatoes, halved

- ½ medium red onion, thinly sliced (soak in cold water for 10 minutes to mellow flavor, if desired)

- 1 cup cooked corn kernels (freshly grilled or roasted corn is excellent)

- 1 avocado, peeled, pitted, and sliced or diced

- Optional additions: Sliced cucumber, cooked quinoa, black beans (rinsed and drained), crumbled queso fresco or more cotija cheese for topping, toasted cancha (Peruvian toasted corn) or crushed plantain chips for crunch.

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Instructions

Part 1: Marinating the Peruvian Chicken

1. Prepare Chicken: If using chicken breasts, you can pound them to an even thickness for more uniform cooking. Chicken thighs can generally be used as they are. Pat the chicken dry with paper towels.

1. Combine Marinade Ingredients: In a medium bowl, whisk together the Aji Amarillo paste, Aji Panca paste, minced garlic, soy sauce, red wine vinegar, olive oil, ground cumin, dried oregano, smoked paprika (if using), salt, and pepper.

1. Marinate Chicken: Add the chicken pieces to the bowl with the marinade. Ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours, or even overnight for maximum flavor penetration. Do not marinate for more than 24 hours.

Part 2: Making the Creamy Aji Verde Dressing

1. Prepare Peppers: If using fresh Aji Amarillo, jalapeños, or serranos, remove the seeds and white membranes for less heat. Roughly chop them.

1. Blend Ingredients: In a blender or food processor, combine the chopped fresh peppers (or Aji Amarillo paste), packed cilantro, chopped green onions, chopped garlic, mayonnaise, fresh lime juice, olive oil, and cotija cheese (if using).

1. Blend Until Smooth: Blend until the sauce is smooth and creamy. It should be a vibrant green color.

1. Adjust Consistency and Seasoning: Taste the dressing. Add salt as needed. If the dressing is too thick, you can thin it with a teaspoon or two of water or a little more lime juice until it reaches your desired drizzling consistency.

1. Chill: Transfer the Aji Verde dressing to an airtight container and refrigerate until ready to use. The flavors will meld as it chills. It can be made a day or two in advance.

Part 3: Grilling the Chicken

1. Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean and lightly oil the grill grates to prevent sticking.

1. Grill Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken pieces on the hot grill.

1. Cook Through: Grill for about 5-8 minutes per side, depending on the thickness of the chicken. Chicken thighs will generally take a bit longer than breasts. The chicken is cooked when it has nice grill marks, is no longer pink in the center, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

1. Rest Chicken: Once cooked, transfer the grilled chicken to a clean cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

1. Slice Chicken: After resting, slice the chicken against the grain into strips or bite-sized pieces.

Part 4: Assembling Your Peruvian Grilled Chicken Salad

1. Prepare Salad Base: In a large salad bowl, combine the chopped Romaine lettuce (or mixed greens), sliced red bell pepper, halved cherry tomatoes, thinly sliced red onion (soaked and drained, if you did that step), and cooked corn kernels.

1. Add Avocado: Gently add the sliced or diced avocado to the salad bowl.

1. Dress Greens (Optional Lightly): You can lightly toss the salad greens and vegetables with a small amount of the Aji Verde dressing or a simple lime vinaigrette (just lime juice, olive oil, salt, pepper) if you prefer, before adding the chicken. This is optional, as the chicken and the generous drizzle of Aji Verde on top often suffice.

1. Add Chicken: Arrange the sliced grilled Peruvian chicken over the top of the salad.

1. Drizzle with Aji Verde: Generously drizzle the creamy Aji Verde dressing over the chicken and the entire salad.

1. Garnish and Serve: If desired, garnish with optional additions like crumbled queso fresco, more cotija cheese, toasted cancha, or crushed plantain chips for extra crunch. Serve immediately and enjoy the explosion of flavors!

Nutrition

Serving Size: one normal portion
Calories: 500-650