Menu Enter a recipe name, ingredient, keyword...

Chicken Bacon Ranch Layered Salad

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
  • 9 cups roughly chopped green leaf or romaine lettuce, divided
  • 1 large red bell pepper, seeded and diced
  • campaignIcon
  • 1 large poblano or green bell pepper seeded and diced
  • 1 {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 cup shredded sharp cheddar cheese
  • 1/2 lb bacon, cooked and crumbled
  • 4 cup roasted chicken, roughly chopped
  • 3 green onion, thinly sliced
  • 2 large hard boiled eggs, cut into wedges

Details

Preparation

Step 1

In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ 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.
NOTES
A quality prepared salad dressing or a packet of Hidden Valley Buttermilk Ranch dressing made per the package instructions may be substituted for the dressing in this salad.

You'll also love

Review this recipe

Asparagus Egg and Bacon salad with Dijon Vinaigrette Bacon Dip, Warm and Creamy