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How To Make The Best-Ever Peruvian Chicken Salad

September 14, 2023 By Jessica Leave a Comment

Peruvian Chicken Salad makes for a quick, protein-packed meal. It’s spiked with Aji Amarillo paste, which gives this dish its exotic flavor. It tastes great with tortilla chips, inside sandwiches, wraps, or even with lettuce cups for a low-carb option.

Peruvian Chicken

This is an excellent option for a simple lunch or a light supper. It only takes 5-minutes to throw together, and I highly recommend doubling the batch to keep a container in your fridge for an easy on-the-go snack option. Other versions I like to make include these French Onion Chicken Salad Croissants, my Avocado Chicken Salad Pinwheels (kids LOVE these!), or if you’re looking for a classic… you gotta try my Healthy Chicken Salad with Apples and Pecans.

WATCH OUR VIDEO ON THE GRAM!

Peruvian Chicken

INGREDIENTS FOR THIS RECIPE:

Aji Amarillo paste can be found at your local Latin market or you can also grab a jar from Amazon. It’s a yellow-orange Peruvian pepper with a slight fruity taste. It has a medium-level heat, so it’s safe for non-spicy fans. 

  • Shredded Chicken: Feel free to use leftover rotisserie chicken, shredded or cubed chicken breast, or a can of drained chicken in water. 
  • Mayonnaise: I like the depth that mayonnaise adds to this recipe, but you could also swap it out for Greek yogurt if you want to lighten things up.
  • Cojita Cheese: Depending on what I have on hand, I’ll interchange this with Queso Fresco. If you don’t have either, Feta is a good alternative as well.
  • Aji Amarillo Paste: One of my favorite condiments, learn how to make an incredible sauce for grilled chicken with it here!
  • Lime Juice: Fresh lime juice works best. I use half a lime in this recipe.
  • Garlic: If you don’t have fresh garlic on hand, feel free to use garlic powder.
  • Cilantro: You gotta add fresh herbs, always! It really brightens everything up.
  • Red Onion: I like the taste of red onion, but if you’re not a fan you can use green onions! 
  • Salt: I suggest adding a little, tasting, then adjust as necessary. Depending on what seasonings your chicken already has, you probably won’t need to add much. 

Per the usual, I encourage you to use ingredients you already have in your kitchen and get creative!

Peruvian Chicken

MORE TASTY SALAD RECIPES:

All of these recipes below are a fantastic option for serving at large gatherings, picnics, or even on game day!

Mexican Street Corn Egg Salad

The Best Italian Pasta Salad

Creole Red Potato Salad

One Of The Easiest Farro Salad Recipes

California-Inspired Chickpea Avocado Salad

BLT Pasta Salad with Fresh Herb Dressing

Super Delicious Deviled Egg Salad with Miso

Spicy Chickpea Cucumber Salad

VIEW MORE RECIPES BY CLICKING HERE!

Peruvian Chicken

How To Make The Best-Ever Peruvian Chicken Salad
 
Print
Prep time
5 mins
Total time
5 mins
 
Peruvian Chicken Salad makes for a quick, protein-packed meal. It's spiked with Aji Amarillo paste, which gives this dish its exotic flavor.
Serves: 2
Ingredients
  • 1 cup Cooked Shredded Chicken
  • ¼ cup Mayonnaise
  • 2 oz. Cojita Cheese, crumbled
  • 2 tbsp. Ali Amarillo Paste
  • ½ Lime, juiced
  • 2 tbsp. Chopped Cilantro
  • 1 Garlic Clove, minced
  • 2 tbsp. Minced Red Onion
  • ¼ tsp. Salt, or more to taste
Instructions
  1. Mix all ingredients together in a large bowl and serve immediately.
3.5.3251
 

NOTES ON THIS RECIPE:

  • Depending on your heat preference, you can use as much or as little of the Aji Amarillo paste. I find 2 tablespoons is perfect for my own liking.
  • I made this recipe keeping in mind that there was only two of us for lunch. However, if you’re feeding a crowd you can easily double it, triple it… well, ya know. You get the idea. 😉
  • Store leftovers in the refrigerator, covered, and consume within 3 days.

Peruvian Chicken


PIN THIS FOR LATER:


Peruvian Chicken

Filed Under: Appetizers & Sides, Chicken & Poultry, Keto & Low Carb, Main Dishes

Previous Post: « Oh-So-Delicious Slow Cooker Butter Chicken
Next Post: Easy Chicken Noodle Soup with Lemon and Thyme »

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