Description
A vibrant salad featuring smoky grilled chicken, fresh vegetables, and tangy aji verde.
Ingredients
- 1 pound Peruvian grilled chicken, chopped
- 6 cups lettuce, sliced
- 1 red bell pepper, sliced or diced
- 1 yellow bell pepper, sliced or diced
- 1 cup cucumber, sliced or diced
- 1 cup tomatoes, sliced or diced
- 1/2 cup olives, sliced
- 1/2 cup red onion, sliced or diced
- 1/2 cup aji verde (Peruvian green sauce)
Instructions
- Prep your vegetables: wash and slice the lettuce into bite-sized pieces, slice or dice the bell peppers, cucumber, and tomatoes, and thinly slice the red onion.
- Place all veggies in a large salad bowl or arrange on a serving platter.
- Chop the Peruvian grilled chicken into bite-sized pieces and scatter it over the greens and vegetables.
- Add the sliced olives for salty contrast and mound spoonfuls of aji verde across the top.
- Gently toss the salad to coat everything in a thin layer of aji verde.
- Taste and adjust seasonings—add a squeeze of fresh lime, a pinch of salt, or an extra drizzle of aji verde as needed.
- Assemble the salad, toss with the dressing and enjoy!
Notes
For a lower-fat option, substitute Greek yogurt for mayo in the aji verde.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Peruvian