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–+ servings
Lexi

Peruvian Chicken & Green Sauce Salad

5 from 1 vote
Looking for something to spice up your salad game? This Peruvian Chicken & Green Sauce Salad is my take on the classic South American dish.

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Salad
Cuisine: Hispanic
Calories: 484
Ingredients Method Nutrition

Ingredients
  

For the Chicken
  • 8 oz boneless skinless chicken breast
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
For the Salad
For the Sauce
  • 1/2 cup fresh cilantro
  • 1 jalapeno no seeds
  • 3/4 cup non-fat Greek yogurt
  • 1 T extra virgin olive oil
  • 2 cloves garlic
  • 2 lime
  • 1/4 tsp black pepper

Method
 

  1. Heat a frying pan on med-high heat for 1 minute
  2. Coat the chicken on both sides with a mix of the spices
  3. Fry until fully cooked, to 160F internally
  4. While the chicken is cooking, wash and prepare the lettuce, combining both types and separating into two bowls
  5. Prepare the Pico de Gallo and split between the salads
  6. In a blender or food processor, blend the sauce ingredients, occasionally scraping down the sides to ensure everything gets pureed
  7. Drizzle the sauce over the salads and enjoy!

Nutrition

Calories: 484kcalCarbohydrates: 29gProtein: 39gFat: 26gSaturated Fat: 4gFiber: 13gSugar: 7g
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