Chicken Bacon Ranch Layered Salad

By marmar

Ingredients

• 9 cups roughly chopped green leaf or romaine lettuce, divided
• 1 large red bell pepper, seeded and diced
• 1 large green bell pepper, seeded and diced
• 1 pkg. (12 oz.) frozen corn, steamed and cooled
• 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
• 1 medium red onion, thinly sliced
• 2 1/2 cups shredded cheddar cheese
• 1/2 lb. bacon, cooked and crumbled
• 4 cups roasted chicken, roughly chopped
• 3 green onions, thinly sliced
• 2 large hard boiled eggs, cut into wedges

Preparation

Step 1

In a large trifle or glass bowl, layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 green pepper, 1/3 corn, 1/2 tomatoes, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Repeat. 1/3 lettuce, 1/2 red pepper, 1/2 green pepper, 1/3 corn, 1/2 tomatoes, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/2 cup dressing, drizzling around the edge. Arrange egg and tomato wedges on top to garnish.

Chill for 4 hours. Serve with additional dressing on the side.

***Dressing can be any type of your choice.