Chicken Bacon Ranch Layer Salad







Woooow! This chicken bacon ranch salad is is a sure-fire hit! It is so easy and so good, you will make it again and again!

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

INSTRUCTIONS :

1. 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.
2. Use ½ cup prepared dressing to drizzle with.
3. 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.
4. Use the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion to top with. Afterwards, drizzle around the edge with 1/.2 cup dressing drizzling. For garnishing, you should arrange egg and tomato wedges on top.
5. Finally, allow to chill for about 4 hours then serve with additional dressing on the side.