This vibrant Peruvian-inspired salad features tender chicken in a creamy aji amarillo dressing with avocado, queso fresco, and crisp vegetables, delivering the bold, spicy-sweet flavors of Lima with only 5g net carbs per serving.
Recipe Details
Ingredients
- 680g boneless, skinless chicken thighs
- 45ml aji amarillo paste (yellow chili paste)
- 90ml mayonnaise
- 60ml sour cream
- 45ml fresh lime juice
- 2 cloves garlic, minced
- 5ml ground cumin
- 30ml extra virgin olive oil
- 5ml kosher salt
- 2.5ml freshly ground black pepper
- 200g mixed baby greens
- 2 large ripe avocados, sliced
- 115g queso fresco, crumbled
- 1/4 small red onion, thinly sliced
- 4 medium radishes, thinly sliced
- 200g cherry tomatoes, halved
- 120g hearts of palm, sliced (as corn substitute)
- 60ml fresh cilantro, chopped
- 45g toasted pumpkin seeds (as corn nut substitute)
- 2 limes lime wedges for serving
Instructions
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Season 680g boneless with 5ml ground cumin, 5ml kosher salt, and 2.5ml freshly ground black pepper. Let stand for 10 minutes at room temperature.
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Heat 30ml extra virgin olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 74°C/165°F).
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Let chicken rest for 5 minutes, then slice into strips. Set aside to cool to room temperature.
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For the aji amarillo dressing, whisk together 45ml aji amarillo paste (yellow chili paste), 90ml mayonnaise, 60ml sour cream, 45ml fresh lime juice, and 2 cloves garlic until smooth and creamy.
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Taste and adjust seasoning with salt and pepper. The dressing should be spicy, tangy, and slightly sweet.
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In a large salad bowl, combine 200g mixed baby greens, 1/4 small red onion, 4 medium radishes, and 200g cherry tomatoes.
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Add sliced chicken and drizzle with about three-quarters of the aji amarillo dressing. Toss gently to combine.
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Arrange 2 large ripe avocados and 120g hearts of palm over the salad. Sprinkle with 115g queso fresco and 45g toasted pumpkin seeds (as corn nut substitute).
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Garnish with 60ml fresh cilantro and serve with remaining dressing and 2 limes lime wedges for serving on the side.
Tips
Aji Amarillo: This yellow Peruvian chili paste is available in Latin markets or online. It has a unique fruity heat that's essential for authentic flavor.
Chicken Temperature: Don't overcook the chicken thighs - they should be juicy and tender. Use a meat thermometer for accuracy.
Dressing Balance: The aji amarillo dressing should balance heat, acidity, and creaminess. Adjust lime juice and paste to your taste preference.
Hearts of Palm: Used as a keto substitute for traditional Peruvian corn (choclo), providing similar texture without the carbs.
Cheese Choice: Queso fresco is traditional, but feta or fresh mozzarella can substitute if unavailable.
Avocado Timing: Add avocado just before serving to prevent browning and maintain the best texture.
Make-Ahead: Chicken can be cooked and dressing made up to 2 days ahead. Assemble salad just before serving.
Carb Count: Approximately 5g net carbs per serving, making this perfect for ketogenic eating while delivering authentic Peruvian flavors.
Spice Level: Aji amarillo is moderately spicy. Start with less paste and add more to reach your preferred heat level.