Chicken Bacon Ranch Layer Salad

Course: Salad

Cuisine: American

Keyword: chicken-bacon-ranch-layer-salad

Servings: 12 servings

Author: Melissa Sperka

Ingredients

9 cups roughly chopped green leaf or romaine lettuce divided

1 large red bell pepper seeded and diced

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 lb bacon cooked and crumbled

4 cup roasted chicken roughly chopped

3 green onion thinly sliced

2 large hard boiled eggs cut into wedges

Instructions

In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 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 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 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.
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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.