Peruvian Chicken Salad Recipe
Introduction
This Peruvian Chicken Salad is a vibrant and flavorful dish perfect for a quick lunch or light dinner. Combining tender shredded chicken with tangy lime, spicy ají amarillo paste, and creamy mayonnaise, it offers a refreshing twist on a classic chicken salad.
Ingredients
- 1 cup cooked shredded chicken
- ¼ cup mayonnaise
- 2 oz. cotija cheese, crumbled
- 2 tbsp. ají 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
- Step 1: In a large bowl, combine the cooked shredded chicken, mayonnaise, cotija cheese, ají amarillo paste, lime juice, chopped cilantro, minced garlic, minced red onion, and salt.
- Step 2: Mix all ingredients thoroughly until well combined. Serve immediately for best freshness and flavor.
Tips & Variations
- Use boiled, roasted, or rotisserie chicken for the salad. For richer flavor, cook with bone-in, skin-on chicken, then remove skin before shredding.
- If ají amarillo paste is unavailable, blend a yellow bell pepper with a pinch of cayenne pepper as a substitute, or use a mild hot sauce.
- Adjust the creaminess by adding more or less mayonnaise. For a lighter option, swap mayonnaise with Greek yogurt or avocado mash.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh but can be gently stirred before serving if separated. Avoid freezing as the texture may change. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works very well and adds extra flavor, making preparation quick and easy.
What can I use if I don’t have ají amarillo paste?
You can substitute with a blend of yellow bell pepper and cayenne pepper or a mild hot sauce to replicate the flavor and spice level.
PrintPeruvian Chicken Salad Recipe
A vibrant and flavorful Peruvian Chicken Salad combining tender shredded chicken with creamy mayonnaise, tangy lime juice, spicy ají amarillo paste, and the unique taste of crumbled cojita cheese, fresh cilantro, and red onion. This quick and easy salad offers a perfect balance of spicy, creamy, and fresh flavors, ideal for a light lunch or appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Peruvian
Ingredients
Chicken Salad
- 1 cup Cooked Shredded Chicken
- ¼ cup Mayonnaise
- 2 oz. Cotija Cheese, crumbled
- 2 tbsp. Ají 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
- Combine Ingredients: In a large mixing bowl, add the cooked shredded chicken, mayonnaise, crumbled cotija cheese, ají amarillo paste, lime juice, chopped cilantro, minced garlic, minced red onion, and salt.
- Mix Thoroughly: Use a spoon or spatula to carefully mix all the ingredients until they are evenly combined, ensuring the chicken is well coated with the creamy and spicy dressing.
- Serve Immediately: Transfer the mixed salad to a serving bowl and enjoy right away for the freshest taste and best texture.
Notes
- Choosing the Right Chicken: Boiled, roasted, or rotisserie chicken all work excellently for this salad. Using bone-in, skin-on chicken for cooking adds extra flavor; remove skin and bones before shredding.
- Ají Amarillo Paste Substitute: If ají amarillo paste is unavailable, blend a yellow bell pepper with a pinch of cayenne pepper to achieve similar flavor and heat. Mild hot sauce can be used as an alternative but may alter the authentic taste.
- Adjusting the Creaminess: Customize the creaminess by varying the amount of mayonnaise used. For a lighter and healthier version, substitute mayonnaise with Greek yogurt or mashed avocado.
Keywords: Peruvian Chicken Salad, Ají Amarillo Chicken Salad, Easy Chicken Salad, Creamy Chicken Salad, Latin American Salad
