Begin by washing 6 cups of fresh lettuce thoroughly to remove any dirt or grit. Dry it using a salad spinner or by patting it gently with a clean kitchen towel.

Next, slice and dice your colorful vegetables: one red bell pepper and one yellow bell pepper for sweetness, along with a cup of cucumber and a cup of tomatoes. If using red onion, thinly slice half a cup and soak it in cold water for about 10 minutes.

In the large bowl with your prepared lettuce, add the diced bell peppers, cucumber, tomatoes, olives, and red onion. Gently toss the vegetables together using salad tongs to combine them evenly.

Chop or slice your grilled chicken into bite-sized pieces and add it to the bowl with the vegetables.

Generously drizzle half a cup of ají verde dressing over the salad mixture.

With all your ingredients in the bowl, use salad tongs to gently toss everything together.

Your Peruvian Grilled Chicken Salad is now ready to be enjoyed! Serve it immediately for the best texture and flavor.