Peruvian Grilled Chicken Salad Recipe hits every craving at once: smoky, citrusy chicken, crisp greens, creamy avocado, and a punchy green sauce that tastes like summer on a plate. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 45 minutes if you multitask a bit. I first fell in love with this combo at a tiny Peruvian spot in New Jersey, then spent way too many weekends reverse engineering it in my backyard.

Why Make This Peruvian Grilled Chicken Salad Recipe at Home

You control everything at home, from the level of heat in the aji amarillo to how charred you like your chicken. Restaurant versions often lean heavy on salt and oil, while this version keeps the same bold flavor with lighter, fresher ingredients.

You also get that amazing Peruvian grilled chicken flavor without hunting down a specialty restaurant. The salad format keeps it light but still filling, so it works for meal prep, family dinners, or a make-ahead lunch that does not taste sad and soggy.

“This Peruvian Grilled Chicken Salad Recipe tastes like my favorite pollo a la brasa spot, but fresher and brighter, and I could happily eat it three nights in a row. ★★★★★”

Ingredients You Need

Chicken and Marinade

1 ½ pounds boneless skinless chicken thighs
- Use thighs for juicier results; chicken breasts work too, but watch the cook time so they stay tender.
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
- Regular or low sodium both work; use low sodium if you watch salt.
4 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
- Regular paprika works, but smoked adds that charcoal vibe even on a grill pan.
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ to 1 teaspoon aji amarillo paste
- Pantry shortcut: buy aji amarillo paste in a jar; if you cannot find it, use a mix of ½ teaspoon chili powder and ½ teaspoon hot sauce as a backup.

Salad Base

6 cups chopped romaine lettuce
2 cups baby spinach or spring mix
1 large cucumber, sliced or chopped
1 red bell pepper, thinly sliced
1 small red onion, very thinly sliced
1 cup cherry or grape tomatoes, halved
1 large avocado, sliced
½ cup cooked corn kernels
- Frozen and thawed works great; grilled corn off the cob tastes amazing if you have it.
¼ cup fresh cilantro leaves, roughly chopped

Green Sauce (Aji-style Dressing)

This sauce makes the salad taste like a Peruvian rotisserie spot.

½ cup mayonnaise
- Use your favorite brand; avocado oil mayo works nicely.
¼ cup Greek yogurt or sour cream
2 tablespoons fresh lime juice
1 to 2 tablespoons aji amarillo paste
- Adjust to your heat tolerance; start small if you feel unsure.
1 small jalapeño, seeded for mild, with seeds for more heat
2 cloves garlic
½ cup fresh cilantro, packed
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

Blend everything until smooth and bright green, then taste and adjust salt, lime, or heat.

Equipment List

Grill, grill pan, or cast iron skillet
Medium mixing bowl for marinade
Large salad bowl
Cutting board and sharp knife
Tongs
Blender or food processor for the green sauce
Instant read thermometer for perfect chicken

Tips & Mistakes

Marinate the chicken at least 30 minutes so the flavors sink in; aim for 2 to 4 hours for deeper flavor.
Pat the chicken dry before grilling so it chars nicely instead of steaming.
Heat the grill or pan until it feels hot; a cold surface gives you pale, sad chicken.
Oil the grates lightly to prevent sticking, but skip heavy oiling that causes flare ups.
Slice the chicken after it rests for 5 to 10 minutes so the juices stay inside.
Keep salad ingredients dry; spin or pat the greens so the dressing clings instead of watering down.
Taste the green sauce and adjust lime and salt; bland sauce drags the whole salad down.
Add avocado right before serving so it stays bright and creamy.
Do not overload the grill; cook chicken in batches if needed so it sears instead of steaming.
Store dressing and salad separately when you meal prep so the greens stay crisp.

How to Make Peruvian Grilled Chicken Salad Recipe

Step 1: Mix the Marinade

Add olive oil, lime juice, soy sauce, garlic, cumin, smoked paprika, oregano, salt, pepper, and aji amarillo paste to a medium bowl. Whisk until the marinade looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime if you want.

Step 2: Marinate the Chicken

Place the chicken thighs in the bowl or a zip top bag. Pour the marinade over the chicken and coat every piece well. Cover and chill for at least 30 minutes and up to 8 hours.

Step 3: Prep the Salad Ingredients

While the chicken marinates, wash and dry the romaine and spinach. Chop the romaine, slice the cucumber, bell pepper, onion, and tomatoes, and cut the avocado but keep the pit in until serving to slow browning. Place all the veggies except the avocado in a large salad bowl and keep it in the fridge.

Step 4: Make the Green Sauce

Add mayonnaise, Greek yogurt, lime juice, aji amarillo paste, jalapeño, garlic, cilantro, olive oil, cumin, salt, and pepper to a blender. Blend until the sauce turns smooth and creamy, scraping the sides if needed. Taste and tweak with more lime, salt, or aji amarillo for extra kick.

Step 5: Grill the Chicken

Heat your grill or grill pan over medium high heat and oil the grates lightly. Remove the chicken from the marinade and shake off extra liquid. Lay the chicken on the hot grill and cook 5 to 7 minutes per side, until the internal temperature hits 165°F and the outside looks nicely charred.

Step 6: Rest and Slice

Transfer the cooked chicken to a cutting board and let it rest 5 to 10 minutes. Slice the chicken into strips or bite sized pieces. Taste one piece and sprinkle a tiny pinch of salt or a squeeze of lime if it needs a little boost.

Step 7: Assemble the Salad

Add the corn and chopped cilantro to the salad bowl with the greens and veggies. Top with the warm sliced chicken and avocado. Drizzle some of the green sauce over the top and toss gently, or serve the sauce on the side so everyone can add as much as they like.

Variations I've Tried

I swap the chicken thighs for chicken breasts when I want a leaner option and pound them to an even thickness so they cook quickly and stay juicy. I sometimes add cooked quinoa or brown rice to the salad bowl to turn it into a heartier grain bowl. I also like to toss in black beans or chickpeas for extra protein and fiber.

On hot days, I skip the grill and use a cast iron skillet on the stovetop, which still gives great char. When I cook for spice sensitive friends, I cut the aji amarillo in half and add a little honey to the dressing for a sweet heat vibe. I also tried a dairy free version with all mayo and a splash of almond milk instead of yogurt, and it tasted rich and silky.

How to Serve Peruvian Grilled Chicken Salad Recipe

Serve this Peruvian Grilled Chicken Salad Recipe in a big shallow bowl so all the colors and textures show off. Add extra lime wedges, more cilantro, and a generous drizzle of the green sauce on top. Pair it with fluffy white rice, cilantro lime rice, or warm tortillas if you want more carbs on the side.

You can also pack it into meal prep containers with the dressing in a small jar and avocado added fresh in the morning. Kids often enjoy the components separately, so you can serve the grilled chicken, corn, and cucumber on their own plates.

How to store

Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.
Keep the green sauce in a jar in the fridge for 4 to 5 days; stir before using.
Store undressed salad components in a sealed container in the fridge for 2 to 3 days; keep avocado separate and slice fresh.
Avoid freezing the salad or sauce, since the greens and mayo base change texture.
Reheat chicken gently in a skillet over medium heat or in the oven at 325°F until warm, or enjoy it cold over the salad.