Peruvian Chicken Recipe

Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or foil.

Toss the 2 cups bread cubes with 2 tbs olive oil, 0.25 tsp garlic powder (or 1 clove minced), 0.25 tsp kosher salt and 0.125 tsp black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove and let cool; croutons will crisp further as they cool.

While croutons bake, remove rotisserie chicken breast from bones (if necessary) and slice into ½‑inch strips. Pat avocado slices lightly with a paper towel to remove excess moisture and set aside. Chop romaine, slice tomatoes and cucumber, and thinly slice red onion if using.

Combine and emulsify

In a medium bowl or a jar with a tight lid, add 3 tbs red wine vinegar, 1 tbs fresh lime juice, 2 tbs mayonnaise, 1 tsp ají amarillo paste (or substitute), 1 tsp honey, 1 clove minced garlic, 0.25 tsp ground cumin, 0.5 tsp salt, 0.25 tsp black pepper, 0.25 cup chopped cilantro and 1 tbs chopped parsley (if using).

Whisk while slowly streaming in 0.5 cup extra-virgin olive oil until the dressing is well emulsified and slightly thickened. Alternatively, secure the lid and shake vigorously for 30–45 seconds. Taste and adjust seasoning—add more salt, lime or honey as desired.

If you prefer a smoother, greener dressing, blend the ingredients in a small blender or with an immersion blender for 10–15 seconds.

In a large bowl combine the 6 cups chopped romaine, sliced tomatoes, cucumber slices and thinly sliced red onion (if using). Toss gently to distribute ingredients.

Add the sliced rotisserie chicken on top of the salad base in an even layer.

Place avocado slices on top of the chicken and season avocado lightly with a pinch of salt and pepper to taste.

Drizzle the Peruvian vinaigrette over the salad. Start with about 4 tbs (¼ cup) of dressing, toss gently to coat, then add more dressing as desired (up to all, depending on preference).

Scatter the warm or cooled croutons over the tossed salad just before serving so they remain crunchy.

Taste and adjust: add extra salt, pepper or lime juice if desired. Serve immediately.