Chicken Bacon Ranch Salad allows you to enjoy an array of crunchy textures from fresh lettuce, crumbled bacon and diced tomatoes mixed together with creamy ranch dressing and avocado. Serve as a main meal or side dish to grilled meats.
6cups.Fresh romaine lettucechopped into small pieces
1cupsliced black olives3.8 oz. can, drained
1cupcrumbled bacon
2avocadosdiced (about 1 cup)
2 tomatoesdiced (about 1 cup)
2grilled chicken breastsdiced into pieces (about 2 cups)
2cupsgrated cheddar/jack cheese
3hard-boiled eggspeeled and diced (reserve ½ for top if desired)
1cupranch dressing
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. Continue layering half of each ingredient: the olives, bacon, avocados, tomatoes, cheese, and egg.
Repeat with a second layer of all the ingredients, topping with a final drizzle of dressing, a few chopped tomatoes, and a half egg. Sprinkle some freshly ground black pepper over the top, if you like.
Storage
The separate components of the salad 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.
Notes
The ingredients and amounts are completely customizable.
Other ingredients might include: blue cheese, pepperoncinis, grilled corn, red bell pepper
A little lemon juice on the avocado will prevent it from browning. You can assemble the salad several hours before serving. Keep refrigerated.