Chicken Bacon Ranch Salad

This hearty Chicken Bacon Ranch Salad is adapted from Melissa’s Southern Style Kitchen and boasts mouthwatering veggies brimming with color and a variety of ingredients drizzled with tasty ranch dressing.

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Layered salads are magnificent looking, and this Chicken Bacon Ranch Salad definitely looks scrumptious. A rainbow of colorful vegetables, tender chicken, crisp bacon, and tangy cheese, all topped with a creamy Ranch dressing make this a delicious summer entree.

For another BLT salad, check out our BLT Pasta Salad, or for a salad where chicken is the star, try our Chinese Chicken Salad. Also, try out our yummy Dill Pickle Pasta Salad.

MORE SALAD RECIPES:
Elbow Macaroni Pasta Salad | Broccoli Cauliflower Salad

CHICKEN BACON RANCH SALAD INGREDIENTS

You will need:

• 6 cups fresh romaine lettuce, chopped into small pieces
• 2 cups chicken diced and cooked (grilled or rotisserie)
• Salt and pepper to taste
• 1 cup chopped red bell pepper (about 1 large or two medium peppers, seeds, and stem removed)
• 1 cup crumbled bacon (1 pound or 16 slices)
• 2 avocados, diced (about 1 cup)
• 2 tomatoes, diced (about 1 cup)
• 2 cups grated cheddar/jack cheese
• 3 hard-boiled eggs, peeled and diced 
• 1 cup ranch dressing
• 2 chopped green onions, green parts only

SUBSTITUTIONS AND ADDITIONS

Pasta: You could make this an even heartier salad by adding some cooked pasta. Rotini, farfalle, or penne would be ideal picks.

Vegetables: There are so many vegetables you could add to this salad to customize it. Try pepperoncini, grilled corn, broccoli florets, cucumber, red onion, and olives.

Cheese: Any cheese you love in salads would work here. Sprinkle some parmesan cheese or toss in some blue cheese.

Croutons: If you feel like this salad needs a bit of bread, throw in some seasoned croutons right before serving, so they don’t get soggy.

HOW TO MAKE THIS CHICKEN BACON RANCH SALAD RECIPE

STEP ONE: In a trifle bowl, spread half of the chopped romaine lettuce. Squirt or drizzle some of the Ranch dressing over the lettuce, vary the amount according to taste, you can also skip the dressing to keep the salad fresh longer or if people like to have their own choice of dressing.

PRO TIP: Don’t panic if you don’t have a trifle bowl; any deep bowl will do the trick. Bonus points if it is glass so you can see the lovely layers.

STEP TWO: Sprinkle half of the chicken over the lettuce. Sprinkle with salt and pepper to taste. 

STEP THREE: Continue layering half of each ingredient: the red bell pepper, bacon, avocados, tomatoes, cheese, and egg.

PRO TIP: A little lemon juice on the avocado will prevent it from browning.

STEP FOUR: Repeat with a second layer of all the ingredients, topping with a final drizzle of dressing and chopped green onions. Sprinkle some freshly ground black pepper over the top, if you like.

HOW TO SERVE

You can assemble this chicken bacon ranch layer salad several hours before serving. It would be fantastic to take for lunch or to a potluck. Just make sure to leave off the dressing until you are ready to serve.

Add some fresh bread to the side for a complete meal. For more potluck options, try our coleslaw, baked beans, Italian pasta salad, and caesar salad.

STORAGE

IN THE FRIDGE: The salad’s separate components can be prepared a day ahead of time and stored in the refrigerator in separate airtight containers or bags until ready to serve. Wait to cut the avocado until just before assembling the salad.

This is the best chicken bacon ranch salad and a delicious variation on the 7-layer salad. It packs in the flavor, combining the classic tastes of a BLT sandwich and taking it a step further to create a filling meal-sized salad.

MORE RECIPES YOU’LL LOVE

• Chicken Bacon Ranch Casserole
• Baked Avocado Fries
• Ranch Crack Dip
• Italian Pasta Salad

Chicken Bacon Ranch Layered Salad

5 from 1 vote

This hearty Chicken Bacon Ranch Salad is adapted from Melissa’s Southern Style Kitchen and boasts mouthwatering veggies brimming with color and a variety of ingredients drizzled with tasty ranch dressing.

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

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Ingredients

  

1x2x3x

• 6 cups fresh romaine lettuce chopped into small pieces
• 2 cup chicken diced and cooked (grilled or rotisserie)
• salt and pepper to taste
• 1 cup red bell pepper chopped, about 1 large or 2 medium peppers (seeds and stem removed)
• 1 cup bacon crumbled, about 1 pound or 16 slices
• 2 avocados diced (about 1 cup)
• 2 tomatoes diced (about 1 cup)
• 2 cup cheddar/jack cheese grated
• 3 hard-boiled eggs peeled and diced
• 1 cup ranch dressing
• 2 green onions chopped, green parts only

Instructions

 

• In a trifle bowl, spread half of the chopped romaine lettuce. Squirt or drizzle some of the Ranch dressing over the lettuce, vary the amount according to taste, you can also skip the dressing to keep the salad fresh longer or if people like to have their own choice of dressing.
• Sprinkle half of the chicken over the lettuce. Sprinkle with salt and pepper to taste.
• Continue layering half of each ingredient: the red bell pepper, bacon, avocados, tomatoes, cheese, and egg.
• Repeat with a second layer of all the ingredients, topping with a final drizzle of dressing and some chopped green onions. Sprinkle some freshly ground black pepper over the top, if you like.

Notes

Adapted from: https://www.melissassouthernstylekitchen.com/chicken-bacon-ranch-layer-salad/

Nutrition

Calories: 719kcal | Carbohydrates: 15g | Protein: 24g | Fat: 64g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 988mg | Potassium: 807mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5913IU | Vitamin C: 48mg | Calcium: 333mg | Iron: 2mg

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