Peruvian Grilled Chicken Salad
Peruvian Grilled Chicken Salad is a colorful and flavorful dish that perfectly blends tender marinated grilled chicken with fresh mixed greens, sweet cherry tomatoes, and crunchy cucumber. Drizzled with a zesty honey vinaigrette, this salad is not only a feast for the senses but also a healthy option for summer gatherings or weeknight dinners. Each bite delivers a delightful combination of tastes and textures, making it a favorite for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1/4 cup lime juice (freshly squeezed)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil (plus more for grilling)
- 6 cups mixed greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 2 tbsp honey
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
Instructions
- 1. Marinate the Chicken: In a bowl, mix lime juice, garlic, cumin, paprika, salt, pepper, and olive oil. Combine with chicken in a resealable bag or dish. Refrigerate for at least 1 hour.
- 2. Preheat Grill: Heat grill to medium-high (400°F).
- 3. Grill Chicken: Remove chicken from marinade and grill for 6-8 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
- 4. Prepare Veggies: Chop mixed greens and slice cucumbers and cherry tomatoes.
- 5. Make Dressing: Whisk together honey, olive oil, red wine vinegar, salt, and pepper in a small bowl.
- 6. Assemble Salad: Layer greens on plates; top with sliced chicken, cucumbers, tomatoes, and drizzle with dressing.
Nutrition
- Serving Size: 1 salad bowl (approximately 300g)
- Calories: 420
- Sugar: 9g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg