Go Back
–+ servings
Top view of Chicken Bacon Ranch Layered Salad
5 from 1 vote
Created by: Stefanie

Chicken Bacon Ranch Layer Salad


Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
6
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.
6

Ingredients

  • 6 cups. Fresh romaine lettuce chopped into small pieces
  • 1 cup sliced black olives 3.8 oz. can, drained
  • 1 cup crumbled bacon
  • 2 avocados diced (about 1 cup)
  • 2 to matoes diced (about 1 cup)
  • 2 grilled chicken breasts diced into pieces (about 2 cups)
  • 2 cups grated cheddar/jack cheese
  • 3 hard-boiled eggs peeled and diced (reserve ½ for top if desired)
  • 1 cup ranch 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).
    Glass Bowl with chopped lettuce, ranch dressing, bowl with bacon, bowl with chicken, bowl with shredded cheese, whole tomatoes, black and white striped linen on marble countertop
  • Sprinkle half of the chicken over the lettuce. Continue layering half of each ingredient: the olives, bacon, avocados, tomatoes, cheese, and egg.
    Glass Bowl with chopped lettuce, ranch dressing, bacon, olives, avocado, chicken, bowl with bacon, bowl with chicken, bowl with shredded cheese, whole tomatoes, black and white striped linen on marble countertop
  • 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.
    Glass bowl with Chicken Bacon Ranch Layered Salad, whole tomatoes, white serving plates, forks, black and white striped linen on marble countertop

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.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

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.

Nutrition

Calories: 733kcal | Carbohydrates: 19g | Protein: 44g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 19g | Cholesterol: 222mg | Sodium: 1686mg | Potassium: 1256mg | Fiber: 11g | Sugar: 6g | Vitamin A: 21669IU | Vitamin C: 23mg | Calcium: 407mg | Iron: 4mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe