Description

Peruvian Chicken Salad, or Ensalada de Pollo Peruana, is a creamy, mildly spicy, and refreshing dish that blends shredded chicken, ají amarillo paste, mayonnaise, potatoes, and fresh vegetables. This salad is popular in Peruvian households, often served chilled as a light meal, sandwich filling, or side dish. The unique addition of ají amarillo paste gives it a distinct yellow color and mild heat, setting it apart from traditional chicken salads.

This dish is versatile and easy to make, with multiple variations to fit different dietary preferences. Whether served on a bed of lettuce, in a sandwich, or with crackers, Peruvian Chicken Salad is a delicious and satisfying option for any occasion.

Ingredients

Scale

1 cup Cooked Shredded Chicken
¼ cup Mayonnaise
2 oz. Cojita Cheese, crumbled
2 tbsp. Ali 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

Mix all ingredients together in a large bowl and serve immediately.

Notes

1. Choosing the Right Chicken

Boiled, roasted, or rotisserie chicken works well for this salad.
For extra flavor, use bone-in, skin-on chicken when cooking, then remove before shredding.

2. Ají Amarillo Paste Substitute

If you can’t find ají amarillo paste, blend a yellow bell pepper with a pinch of cayenne for a similar taste.
Alternatively, use a mild hot sauce if necessary.

3. Adjusting the Creaminess

Use more or less mayonnaise depending on how creamy you want the salad.
For a lighter version, replace mayonnaise with Greek yogurt or avocado mash.

4. Customizing the Texture

Keep the vegetables slightly firm for a better bite.
Dice the potatoes and carrots uniformly to ensure even distribution.

5. Serving Tips

Best served chilled, allowing flavors to meld.
Garnish with hard-boiled eggs, black olives, and avocado for a traditional presentation.
Serve with lettuce, rice, quinoa, or toasted bread for different meal options.