Chicken Bacon Ranch Layer Salad

By ksgroves

Ingredients

• 9 cups roughly chopped green lead or romaine lettuce
• 1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
• (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.
• 1 large red bell pepper seeded and diced
• 1 large poblano or green bell pepper seeded and diced.
• 1 (12 0z.) 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 sharp cheddar cheese
• 1/2 lb. bacon cooked and crumbled
• 4 cups roasted chicken roughtly chopped
• 3 green onions thinly sliced
• 2 large hard boiled eggs cut into wedges

Details

Adapted from

Preparation

Step 1

1. In a large trifle or glass bowl layer in this order: 1/3 of the lettuce, 1/2 of the red pepper, 1/2 of the green pepper, 1/3 of the corn, 1/2 of the tomatoes, 1/2 of the red onion, 1 cup of the cheese, 1/3 of the bacon, and 1/2 of the chicken. Drizzle with 1/2 cup prepared dressing.
2. Repeat, 1/3 of the lettuce, 1/2 of the red pepper, 1/2 of the green pepper, 1/3 of the corn, 1/2 of the tomatoes, 1/2 of the red onion, 1 cup cheese, 1/3 of the bacon, and 1/2 of the chicken. Drizzle with 1/2 cup prepared dressing.
3. Top with the final 1/3 of the lettuce, 1/3 of the corn, 1/2 of the shreeded cheese, 1/3 of the bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
4. Chill for 4 hours. Serve with additional dressing on the side.