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Peruvian chicken salad with Aji verde

Peruvian Chicken Salad with Aji Verde

Delicious salad of grilled chicken, peppers, tomatoes, cucumbers, olives and red onion with Aji verde.
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Prep Time 1 day 20 minutes
Cook Time 24 minutes
Total Time 1 day 44 minutes
Course Lunch, Main Course, Salad
Servings 4 salads

Ingredients
  

For the chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp salt
  • 1/4 tsp annato
  • black pepper to taste

For the dressing:

  • 1/2 cup mayo or sour cream
  • 2 bunches cilantro leaves
  • 2 medium jalapenos
  • 2 garlic cloves minced
  • 1/4 cup cojita or parm
  • 1 tbsp lime juice
  • 1 tbsp white vinegar
  • salt and pepper to taste

For the salad:

  • 6 cups romaine
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 2 tomatoes diced
  • 1/2 red onion thinly sliced
  • 1/2 cup olives

Instructions
 

For the chicken:

  • Combine marinade ingredients and add the chicken and marinate overnight.
  • Heat grill to medium high and cook the chicken, getting a good char on it. Move to lower heat to finish the cooking. Let rest and slice.

For the dressing:

  • Combine ingredients in a blender and blend until smooth. Taste and adjust the salt and acid to your tastes.

For the salad:

  • Layer the veggies on plates and top with the sliced chicken. Drizzle with sauce and serve more on the side.
Keyword Chicken, Lunch, Main Dish, Salad, Sauce
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