This scrumptious layered chicken bacon ranch salad is a take of the classic 7-layer salad. It features layers of green leaf lettuce, peppers, corn, tomatoes, onions, cheddar cheese, roasted chicken & crumbled bacon.
It’s perfect for those summer picnics !
2 packages of Hidden Valley Buttermilk Ranch dressing or dressing of your choice
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 cooked
6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
1 medium red onion, thinly sliced
2 ½ cups shredded sharp cheddar cheese
½ lb bacon, cooked and crumbled
4 cups roasted chicken, roughly chopped
3 green onion, thinly sliced
2 large hard boiled eggs cut into wedges
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.
Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion. Drizzle with ½ 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.