Chicken Bacon Ranch Layered Salad
Description
This salad will feed a crowd as a side salad. It is packed with so many goodies, it can also be served as a main dish. It is fabulous tasting and is so beautiful, it will make your mouth water just looking at it.
Ingredients
9 c. roughly chopped green leaf or romaine lettuce, divided
1 large red bell pepper, seeded and diced
1 large green bell pepper or poblano pepper, seeded and diced
12 oz. frozen corn, steamed and cooled (or fresh from the cob)
6 medium tomatoes, 5 chopped and 1 sliced into wedges, for garnish
1 medium red onion, thinly sliced
2½ c. shredded sharp Cheddar cheese
½ lb. bacon, cooked and crumbled
4 c. rotisserie chicken, roughly chopped
3 green onions, thinly sliced
2-3 large hard boiled eggs, cut into wedges
Buttermilk Ranch dressing or dressing of your choice
Directions
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Wash lettuce, drain, pat dry with a towel. Wash veggies, chop, slice, seed and/or dice as directed.
In a large trifle or glass bowl to show off its beauty, layer in this order:
⅓ lettuce, ½ red pepper, ½ pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 c. cheese, ⅓ crumbled bacon and ½ chicken. Drizzle with ½ c. dressing.
Repeat: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 c. cheese, ⅓ crumbled bacon and ½ chicken. Drizzle with ½ c. dressing.
Top with remaining ⅓ lettuce, ⅓ corn, ½ c. cheese, ⅓ crumbled bacon and sliced green onions. Drizzle with 1/2 c. dressing, drizzling around the edges.
Arrange egg and tomato wedges on top for garnish.
Refrigerate 4 hours.
Serve with additional dressing on the side.
12 servings.