Chicken Bacon Ranch Salad – A crowd-pleasing salad with layers of veggies, chicken, bacon, boiled eggs, cheese and a homemade ranch dressing. Looks gorgeous when prepared in a trifle bowl!

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This Chicken Bacon Ranch Salad is an easy no-cook lunch or dinner. It’s full of all of my favorite salad additions and topped with a homemade ranch dressing.

There’s no need to cook or turn on your oven for this layered salad! You can use canned chicken or any leftover chicken that you have on hand. It’s a great way to give new life to leftover chicken.

Make plans to bring this salad to your next picnic or barbecue for sharing. Everyone will love it and it doesn’t get any easier than this!

Oh, and if you’re loving layered salads this summer, you should check out my seven layered salad too!

HOW TO MAKE A LAYERED CHICKEN BACON RANCH SALAD

For this gorgeous salad, you’ll need:

Ingredients for my Homemade Buttermilk Ranch Dressing or your favorite bottled ranch dressing
Lettuce
Bell pepper
Yellow pepper
Frozen corn
Grape tomatoes
Red onion
Shredded cheddar cheese
Bacon
Canned chicken breast or cooked shredded chicken
Green onions
Hard boiled eggs

PREPARING THE DRESSING

Let me begin by saying I LOVE this dressing. My preference is to make it a day or two early to really allow the flavors to meld.

ingredients for ranch dressing — Note: I threw some chopped green onions in here for an extra green pop of color. The original recipe does not contain green onions, so using them in the recipe is absolutely optional.

If you don’t want to go through the steps of making the ranch dressing yourself, you can grab a bottle of your favorite ranch and just use that!

MAKING THE SALAD

For the Salad

In a large trifle bowl, layer the following:

⅓ lettuce
½ red pepper and ½ yellow pepper
⅓ corn
½ tomatoes
½ red onion and 1 cup cheese
⅓ bacon
½ chicken, then drizzle ½ cup prepared dressing

For the 2nd layer, follow these instructions:

⅓ lettuce, ½ red pepper, ½ yellow pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon, ½ chicken, then drizzle ½ cup prepared dressing.

And finally, for the 3rd layer:
⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon, green onions, drizzle ½ cup dressing around the edge, then top with egg and remaining tomatoes.

Go ahead and place some plastic wrap over the bowl and chill the salad for two hours prior to serving.

DO I NEED TO USE CANNED CHICKEN?

You don’t. This recipe is great because you can use any type of chicken that you have on hand!

I normally use canned chicken, but I have also used leftover chicken as well! Rotisserie chicken is a great option for this salad, too.

DO I NEED TO THAW THE CORN?

No, you do not need to thaw the frozen corn for this recipe. As the salad chills in the fridge after layering, the corn will thaw out and be ready to go when you serve the salad.

CAN I USE BOTTLED RANCH DRESSING

You sure can! The beauty of this recipe is how versatile it is. Feel free to use your favorite pre-made ranch dressing in place of the homemade buttermilk option.

HOW DO I STORE LEFTOVERS?

The leftovers can stay right in the trifle dish, so place a piece of cling wrap on top and stick it back in the fridge. This salad will stay fresh for 2-3 days after making it.

OTHER DELICIOUS SALADS TO TRY