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Chicken Bacon Ranch Layered 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.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 6
Calories 719 kcal


  • 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


  • 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.


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


Calories: 719kcalCarbohydrates: 15gProtein: 24gFat: 64gSaturated Fat: 19gTrans Fat: 1gCholesterol: 186mgSodium: 988mgPotassium: 807mgFiber: 7gSugar: 5gVitamin A: 5913IUVitamin C: 48mgCalcium: 333mgIron: 2mg