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!
Servings 10 servings
Calories 361kcal
Ingredients
For the Dressing
- Homemade Buttermilk Ranch Dressing or your favorite bottled ranch dressing
For the Salad
- 9 cups chopped romaine lettuce
- 1 red bell pepper diced
- 1 yellow pepper diced
- 12 ounces frozen corn will thaw as salad chills
- 2 cups grape tomato halves
- 1 medium red onion diced
- 2 ½ cups shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- 2 cans chicken breast
- 3 green onions chopped
- 2 hard boiled eggs cut into wedges
Instructions
For the Homemade Dressing
- Prepare dressing by combining all ingredients in a large bowl. Whisk until smooth.
- For best flavor, cover and refrigerate for 2-3 hours or up two days days.
For the Salad
In a large trifle bowl, layer the following:
1st Layer:
- 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.
2nd Layer:
- 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.
3rd Layer:
- ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon, green onions, drizzle ½ cup dressing around the edge, top with egg and remaining tomatoes
- Chill for two hours prior to serving.
Notes
- Chill the salad for at least two hours before serving.
- You can use canned chicken, leftover chicken or rotisserie chicken for this recipe.
- Feel free to use bottled ranch for a quicker option.
Nutrition
Calories: 361kcal | Carbohydrates: 11g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 500mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 40mg | Calcium: 213mg | Iron: 1mg