Description
This Peruvian-spiced chicken salad with zesty cilantro-lime dressing isn’t just dinner—it’s a vacation for your taste buds in under 30 minutes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 6 cups (180g) mixed salad greens
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup (150g) cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, diced
- ½ cup (80g) corn kernels
- ¼ cup (10g) fresh cilantro, roughly chopped
- ¼ cup (60ml) olive oil
- 3 tablespoons lime juice
- ¼ cup (10g) fresh cilantro, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 1 teaspoon honey
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Combine olive oil, minced garlic, lime juice, cumin, paprika, oregano, black pepper, and salt in a bowl to create the marinade.
- Add chicken thighs to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight.
- Prepare the cilantro-lime dressing by combining olive oil, lime juice, chopped cilantro, minced jalapeño, honey, cumin, salt, and pepper. Refrigerate until ready to use.
- Preheat grill to medium-high heat (450°F/232°C). Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before slicing.
- Assemble the salad base with mixed greens, bell peppers, cherry tomatoes, red onion, corn, and avocado in a large serving bowl.
- Slice the chicken against the grain and arrange on top of the salad. Drizzle with dressing, sprinkle with fresh cilantro, and serve.