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    Peruvian Chicken Salad with Grilled Veggies

    In this recipe, we combined an assortment of vegetables along with Peruvian-style roasted chicken promoting both good health and great flavor.

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    Chicken Ingredients 1 whole chicken (about 4 pounds) 4 tablespoons white vinegar 3 tablespoons white wine or chicken stock 3 tablespoons canola  or vegetable oil 2 ½ tablespoons garlic powder 2 tablespoons paprika 1 ½ tablespoons ground cumin 2 teaspoons black pepper 1 teaspoon salt 1 lemon, juiced cold water (enough to cover chicken) Veggie Ingredients 3-4 ears fresh corn, husked 1 large red onion, cut into disks about  ⅓  inch thick 1 large red bell pepper ½  cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon adobo sauce (from a can of chipotles in adobo) 2 Tablespoons cider vinegar 1 – 15 ½  ounce can black beans, drained and rinsed 1 cup queso fresco or feta, crumbled (optional) ¼  cup chopped fresh cilantro 1 tablespoonschopped fresh oregano
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    Step 1 Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.
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    Step 2 Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.
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    Step 3 Place chicken in a plastic seal bag. Pour savory paste over chicken. Coat chicken completely with mixture rubbing into every surface. Seal bag and place chicken in refrigerator for at least 2 hours or overnight.
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    Step 4 Preheat one side of grill. Place chicken on the side in which the grill is not turned on and grill for approximately 1 ½ hours turning half way.
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  • Chicken_Salad_6
    Step 5 While chicken is cooling, prepare veggies by placing corn, onion, and pepper on a large rimmed baking sheet and brush with 2 tablespoons of  olive oil. Season with salt and pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 8 to 10 minutes. The pepper will take slightly longer, about 12 minutes. Grill until charred on all sides. Transfer veggies to a cutting board to cool slightly and put the pepper in a bowl, cover, and cool slightly.
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  • Chicken_Salad_7
    Step 6 Meanwhile, in a small bowl, whisk ¼ cup of olive oil, adobo sauce, vinegar, 1 teaspoons salt, and ½ teaspoons pepper.
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    Step 7 In a large serving bowl, shred chicken. Coarsely chop the onion, cut the corn from the cobs and add to bowl with chicken.
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    Step 8 Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
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  • Chicken_Salad_10
    Step 9 Re-whisk the dressing, add it to the chicken and corn mixture, and toss well. (Marinate chicken 1 day ahead and prepare salad day of). Just as delicious cold or room temperature.
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  • Published
    10 Images

    Peruvian Chicken Salad with Grilled Veggies

    In this recipe, we combined an assortment of vegetables along with Peruvian-style roasted chicken promoting both good health and great flavor.

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  • Peruvian Chicken Salad with Grilled Veggies
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