Grilled Chicken Salpicón is a colorful and flavorful salad that’s perfect for any meal.
This salad is a refreshing and satisfying choice, combining savory grilled chicken with a medley of fresh ingredients for a balanced and flavorful meal. Perfect as a light lunch or a hearty dinner, it offers a delicious blend of textures and flavors.
Serving Suggestions
Serve this salad as a main course or a hearty side dish with a side of warm tortillas or crusty bread. It’s ideal for a light lunch or a satisfying dinner, and can also be served at gatherings or potlucks. For added flavor and texture, consider topping with avocado slices or a sprinkle of fresh herbs.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements a variety of grains, such as quinoa or rice, and works well with a side of grilled vegetables or a simple soup. For a more filling meal, enjoy it with a warm tortilla or pita bread.
Tips and Notes
- Grilled Chicken: Grill chicken breasts or thighs until cooked through and slightly charred. Allow them to rest before slicing to keep them juicy.
- Vegetables: Use a mix of fresh vegetables like bell peppers, tomatoes, and cucumbers for a crisp and colorful salad. Adjust the vegetable selection based on your preferences.
- Dressing: A citrusy vinaigrette made with lime or lemon juice, olive oil, and a touch of honey or mustard enhances the flavors of the salad. Adjust seasoning with salt and pepper to taste.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain the freshness of the ingredients.
Enjoy the fresh and flavorful combination of Grilled Chicken Salpicón Salad as a delightful addition to your meals!
Grilled Chicken Salpicón Salad
Equipment
- Grill or grill pan
- Mixing bowls
- Tongs for flipping chicken
- Cutting board and knife for slicing chicken
Ingredients
For the Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Salpicón:
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small red onion finely chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: Avocado slices for serving
Instructions
- Marinate the Chicken: In a bowl, combine the olive oil, lime juice, ground cumin, chili powder, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and grill for 6-8 minutes per side, or until they are cooked through and have grill marks. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing thinly.
- Prepare the Salpicón: In a large bowl, combine the diced red bell pepper, green bell pepper, red onion, cherry tomatoes, cucumber, chopped cilantro, and chopped parsley.
- Add Chicken: Add the sliced grilled chicken to the bowl with the vegetables.
- Dress the Salad: In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss until everything is well coated.
- Serve: Divide the grilled chicken salpicón among serving plates. If desired, garnish with avocado slices.