Peruvian Chicken Saltado

Peruvian Chicken Saltado
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera Creative.
Peruvian saltado is traditionally made with beef, but this healthier version uses chicken without sacrificing traditional flavors. It's a rustic, fast, and comforting recipe that can easily be doubled for a crowd (or for leftovers).
Receta en Español aquí.
  • Prep time
    10 min
  • Cook time
    16 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 200

  • Total Fat 6g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 300mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 510mg
  • Phosphorus 215mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein



  • chicken tenderloins
    1 lbs
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • olive oil (divided use)
    3 tsp
  • red onion (thinly sliced)
  • large tomatoes (cored, halved, and sliced)
    2 (about 1 lb)
  • garlic (minced)
    2 clove
  • lower sodium soy sauce
    2 tsp
  • red wine vinegar
    2 tsp


  1. Sprinkle the chicken with the salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer to a plate.

  2. Add the onion and the remaining 1 tsp oil and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, garlic, soy sauce, and vinegar, and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.

  3. Return the chicken to the skillet and heat through.