Chicken Bacon Ranch Layered Salad

close up shot of chicken bacon ranch salad garnished with green onions in a clear bowl

5 from 2 votes

This hearty chicken bacon ranch salad boasts mouthwatering veggies brimming with color and a variety of ingredients drizzled with tasty ranch dressing.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: Chicken Bacon Ranch Layered Salad Recipe

Servings:

Calories: 719kcal

Ingredients

6 cups fresh romaine lettuce, chopped into small pieces
1 cup ranch dressing
2 cup chicken, diced and cooked (grilled or rotisserie)
salt and pepper, to taste
1 cup red bell pepper, chopped with seeds and stem removed (about 1 large or 2 medium peppers)
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
2 green onions, chopped and 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, varying 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

Don’t panic if you don’t have a trifle bowl; any deep large bowl will do the trick. Bonus points if it is glass so you can see the lovely layers.
A little lemon juice on the avocado will prevent it from browning.

Adapted from: Melissa's Southern Style Kitchen

Nutrition