Peruvian Aji Verde Chicken Salad

A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.

I first served this dish at a summer gathering and everyone loved the bright, spicy flavors and hearty ingredients.

Ingredients

• Chicken: 2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
• Pasta: 300 g (10 oz) short pasta (penne, rotini, or fusilli), salt for boiling water
• Vegetables: 1 cup cherry tomatoes, halved, 1 cup cucumber, diced, 1 red bell pepper, diced, ½ small red onion, thinly sliced, ½ cup corn kernels (cooked or canned, drained), ¼ cup fresh cilantro leaves, chopped
• Ají Verde Sauce: 1 cup fresh cilantro leaves firmly packed, 1–2 jalapeños or Peruvian ají amarillo peppers seeded and chopped, 2 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons grated Parmesan cheese, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper

Instructions

Prepare the chicken:

In a bowl, toss chicken breasts with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

Cook the chicken:

Grill or pan-sear chicken over medium heat for 6–7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice thinly.

Cook the pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.

Make the ají verde sauce:

In a blender or food processor, combine cilantro, jalapeños (or ají amarillo), garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Assemble the salad:

In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and cilantro. Add sliced chicken.

Add the sauce:

Pour ají verde sauce over the salad and toss gently to coat all ingredients evenly.

Chill and serve:

Refrigerate for at least 20 minutes before serving for best flavor.

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This dish always brings my family together, especially during warm evenings when we enjoy fresh meals outside.

Required Tools

Grill pan or skillet, large pot, blender or food processor, large mixing bowl, knife and cutting board

Allergen Information

Contains Dairy (mayonnaise, sour cream, Parmesan), Eggs (may be present in mayonnaise), Gluten (pasta). May contain Soy depending on mayonnaise brand. Double-check all labels if you have food allergies or sensitivities.

Nutritional Information

Calories: 540, Total Fat: 26 g, Carbohydrates: 46 g, Protein: 31 g per serving

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This refreshing salad is perfect for meal prep or a flavorful lunch. Enjoy the blend of spicy, creamy, and fresh tastes.

Recipe FAQs

→ What type of chicken works best in this dish?

Boneless, skinless chicken breasts are recommended for even cooking and easy slicing, but thighs can be used for a juicier texture.

→ Can I prepare the ají verde sauce ahead of time?

Yes, the sauce can be made up to a day in advance and stored refrigerated to develop richer flavors.

→ What pasta shapes suit this combination?

Short pasta like penne, rotini, or fusilli hold the sauce well and blend nicely with the vegetables and chicken.

→ How can I adjust the heat level in the ají verde sauce?

Reduce or increase jalapeños or ají amarillo peppers to taste; removing seeds also softens the spiciness.

→ Is there a recommended way to serve this prepared salad?

Chill the mixed ingredients for at least 20 minutes before serving to let flavors meld and offer a refreshing taste.