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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!
Prep Time
20
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Servings:
10
servings
Calories:
361
kcal
Author:
Sara
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:
361
kcal
|
Carbohydrates:
11
g
|
Protein:
15
g
|
Fat:
29
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
95
mg
|
Sodium:
500
mg
|
Potassium:
284
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
785
IU
|
Vitamin C:
40
mg
|
Calcium:
213
mg
|
Iron:
1
mg