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.
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.
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!
MORE TASTY SALAD RECIPES:
All of these recipes below are a fantastic option for serving at large gatherings, picnics, or even on game day!
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
VIEW MORE RECIPES BY CLICKING HERE!
- 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
- Mix all ingredients together in a large bowl and serve immediately.
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.
PIN THIS FOR LATER:
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