Chicken Bacon Ranch Layer Salad

• Gluten free

• Meat

  • 1/2 lb Bacon, cooked and crumbled
  • 4 cup Chicken, roasted

• Produce

  • 3 Green onion
  • 9 cups Leaf or romaine lettuce, green
  • 1 Poblano or green bell pepper, large
  • 1 Red bell pepper, large
  • 1 Red onion, medium
  • 6 Tomatoes, medium
  • 1 {12 oz} frozen corn, frozen

• Refrigerated

  • 2 Eggs, large hard wedges

• Condiments

  • 1 Recipe avocado lime ranch dressing or garlic & herb buttermilk dressing

• Dairy

  • 2 1/2 cup Cheddar cheese, sharp

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
• 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 cooled
• 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
• 1 medium red onion, thinly sliced
• 2½ cup shredded sharp cheddar cheese
• ½ lb bacon, cooked and crumbled
• 4 cup roasted chicken, roughly chopped
• 3 green onion, thinly sliced
• 2 large hard boiled eggs, cut into wedges

Directions

• 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.
• Repeat, 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 1/.2 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.