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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.
- 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 oreganoread more
- 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.read more
- Published10 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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