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Chicken Bacon Ranch Layer Salad

ByMelissa Sperka
79 Comments
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This stunning Chicken Bacon Ranch Layer Salad recipe is a riff on a classic seven layer salad.  It features layers of green leaf lettuce, peppers, sweet corn, tomatoes, onions, cheddar cheese, roasted chicken and crumbled bacon. All dressed in a creamy homemade salad dressing. It’s not only beautiful to look at, but it serves as a side dish or an entrée for any occasion.

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Easy Chicken Bacon Ranch Layer Salad Recipe

I absolutely love layer salads and often refer to them a edible centerpieces. This is especially true when the colorful ingredients are layered in a pretty see through trifle bowl or large glass bowl. The sky’s the limit with ingredient combinations and everyone seems to have their own version. In the warm summer months, I love serving this salad at picnics and in the winter it’s a stellar option to enjoy with a bowl of soup and warm garlic bread. Either way, this scrumptious salad filled with popular flavors and crunch is made for serving a crowd. It’s sure to be the hit of your next get together.

Checkout this quick list of ingredients you’ll need to make a easy Chicken Bacon Ranch Layered Salad: (Scroll down for full printable recipe card.)

  • Chicken – Four cups roasted or rotisserie chicken roughly chopped into bite-size pieces.
  • Bacon – One pound crispy bacon adds a smoky flavor.
  • Lettuce – Nine cups of roughly chopped green leaf or romaine lettuce holds up best to the dressing.
  • Peppers – One large red bell pepper, poblano pepper or green bell pepper add crunch.
  • Corn – Frozen corn that’s been steamed and cooled for sweetness.
  • Tomatoes – Diced Roma tomatoes, vine ripened tomatoes or Campari tomatoes.
  • Onion – Red onion and green onion for a mild onion flavor.
  • Cheese – Shredded sharp cheddar cheese works perfectly.
  • Whole Eggs – Large hard boiled eggs cut into wedges.
  • Dressing – Avocado Lime Ranch or Garlic Herb Buttermilk Ranch Dressing. See Recipe Notes for links.
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How to Make the BEST Chicken Bacon Ranch Layer Salad Recipe

  • Dressing – Make Avocado Lime Ranch Dressing per the recipe here.
  • Prep the Chicken – Chop the rotisserie chicken.
  • Fry the Bacon – In a large skillet cook the bacon over medium-high heat until crisp. Remove from the pan using a slotted spoon to paper towels to drain then chop.
  • Cook Eggs – Boil the eggs, then cool and peel. Use a sharp knife to quarter.
  • Cheddar Cheese – Shred the cheese, preferably do this fresh.
  • Prep the Vegetables – Clean and prep the vegetables. Slice the peppers, drain the corn, if using canned corn or if frozen, thaw. Thinly slice the onion and halve the cherry tomatoes.
  • Assemble the Layers – In a large trifle or glass bowl layer in this order: One third lettuce, half red pepper, half poblano pepper, one third corn, half tomatoes, half red onion, cup cheddar cheese, one third bacon and half chicken. Drizzle with half creamy ranch dressing. Repeat the layers.
  • Topping – Finish with remaining lettuce, corn, a sprinkle of cheese, bacon and sliced green onion. Drizzle with dressing.
  • Garnish – Arrange egg and tomato wedges on top to garnish. (You can season the layers with salt and pepper to your taste.)
  • Refrigerator – Chill for 4 hours, Serve with additional ranch dressing on the side. (Don’t toss.)

Kitchen Equipment to Make Chicken Bacon Ranch Layered Salad

  • Large trifle dish or glass bowl.
  • Knife and chopping board.
  • Cheese grater forfreshly grated cheese.
  • Large skillet to cook the bacon
  • Medium bowl and whisk for making the dressing.
  • Measuring cups and spoons.
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Recipe Variations, Tips and Substitutions for Layered Chicken Salad

  • Best Salad Dressing for Chicken Bacon Ranch Layer Salad – I recommend making a batch of my Avocado Lime Ranch Dressing or Garlic and Herb Buttermilk Dressing for this chicken bacon salad. Both will make an ample amount for using between the layers plus extra to serve on the side for those who want to spoon on a bit more.
  • Salad Dressing Substitutions – If you’re in a hurry, a quality prepared salad dressing would work on this salad. Another option is to mix-up a packet of dry Hidden Valley Ranch seasoning mix according to the package directions using sour cream and mayonnaise, and serve it for the dressing.
  • Vegetable Variations – You can swap out any of the veggies with your favorite vegetables. You could add cucumber, broccoli florets, peas or cauliflower.
  • Cheese – You could also use pepper jack cheese or colby jack cheese in place of cheddar cheese.
  • Alternate Bowl – If you don’t have a trifle bowl this chicken bacon ranch salad works extremely well in a 13×9-inch cake pan. You’ll need to modify the layers a bit as you assemble them, but making it in a pan makes it easier to transport to outdoor events, family gatherings and office parties.
  • Is This Chicken Bacon Layered Salad Keto? This salad does include layers of diced tomatoes and shredded cheese. You could always adapt the layers according to your dietary needs to make it more low carb or keto friendly.

Storage and Leftovers

  • Make-Ahead Tip – Can This Salad Be Made in Advance? Yes, you can. The layers were designed to allow you to make and assemble this salad one day in advance.
  • Leftovers – Store this best Chicken Bacon Ranch Layer Salad covered with plastic wrap chilled in the refrigerator for up to 2 days.
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More Salad Recipes to Make

If you’re a fan of salads checkout these delicious options for potlucks, picnics, holiday gatherings and casual meals. Other easy salad recipes you may want to make:

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5 from 4 votes

Chicken Bacon Ranch Layer Salad

Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Salad, Side Dish
Cuisine: American, Southern
Keyword: chicken-bacon-ranch-layer-salad, chicken-bacon-ranch-salad-recipe, chicken-layer-salad
Servings: 12 servings
Calories: 370kcal
Author: Melissa Sperka

Ingredients

  • 9 cups roughly chopped green leaf or romaine lettuce divided
  • 1 large red bell pepper seeded and diced
  • 1 large poblano or green bell pepper seeded and diced
  • 1 12 oz frozen corn steamed and cooled
  • 6 medium tomatoes 5 chopped and 1 sliced into wedges for garnish
  • 1 medium red onion thinly sliced
  • 3 green onion thinly sliced
  • 2 1/2 cup shredded sharp cheddar cheese
  • 4 cups roasted chicken roughly chopped
  • 1 lb bacon cooked and crumbled
  • 2 large hard boiled eggs cut into wedges
  • Dressing See Recipe Notes for links to: Homemade Avocado Lime Ranch Dressing or Garlic Herb Buttermilk Dressing

Instructions

  • Dressing: Make Avocado Lime Ranch Dressing per the recipe here.
  • Prepare the Vegetables: Wash the lettuce and dry, seed and slice the peppers, drain the corn if canned or if frozen, steam. Thinly slice the onion, slice the green onions and half the cherry tomatoes.
  • Chicken: Chop the rotisserie chicken.
  • Bacon: In a large skillet cook the bacon over medium-high heat until crisp. Remove from the pan using a slotted spoon to paper towels to drain. Use a sharp knife to chop.
  • Eggs: Boil the eggs in cold water for 10 minutes, then cool and peel and use a sharp knife to quarter.
  • Assemble: In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.
  • Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing. (I recommend using Homemade Avocado Lime Ranch Dressing)
  • Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish. (You can season the layers with salt and black pepper to your taste.)
  • Chill for 4 hours, Serve with additional dressing on the side.

Notes

Dressing Shortcut: A quality prepared salad dressing or a packet of Hidden Valley Buttermilk Ranch dressing made per the package instructions using sour cream or buttermilk and mayonnaise can be substituted for the dressing in this salad.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 7g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 449mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4272IU | Vitamin C: 32mg | Calcium: 205mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

79 Comments

  2. I know this is a really stupid question but I have spent an hour looking for the Avocado Lime Ranch dressing recipe. HELP. It is not with the recipe I found.

    Reply

  3. How do you serve this layered salad? Do you toss it? Do you just let guests scoop out the amount they want?
    Looks delicious.I want to try this!

    Reply

  4. This salad is amazing. The only thing I changed is I added peas and a yellow pepper and I also used a bit less ranch because I like light dressing and my family just added more to their taste. Oh and I also triples the bacon. You can never go wrong with more bacon

    Reply

  5. Have you ever used canned corn? Want to make this for potluck tomorrow but only have canned corn.

    Reply

    1. Hi Kristin, I haven’t but if you like the flavor of canned corn it would work, go for it! Just make a point it drain it well.

      Reply

  10. Your salad looks and sounds fabulous! I’ve been searching and searching for something like this to serve with out big family Easter lunch. I see that you say to chill it for 4 hours before serving. I plan on making the avocado dressing. But, can this salad be made the night before or do you think it would get too soggy with this dressing?

    Reply

    1. Hi Julie, I actually don’t think it will get soggy as I purposely chose to dress the chicken layer for that reason. If you make the dressing the day you assemble it should maintain it’s color. Otherwise, I wouldn’t make this any further in advance as the avocado in the dressing will oxidize. It still tastes great but, darkens over time. Happy Easter to you and yours.

      Reply

  11. I made this for work today and had to post because I got RAVE reviews!! The avocado dressing was a HUGE hit and many loved it!! I subbed out the corn for cucumbers because I am not a huge fan of corn. If you’re reading this and debating on making this, DO make the avocado lime dressing!! OMG it really is amazing!!!

    Reply

    1. If you’d like to calculate carbs there are many online converters you can use. Servings about 12 when serving it as a side dish.

      Reply

    1. I don’t provide those values however there are lots of converters on the internet you can use. To to lighten it up, use lighter dairy products to make the dressing, use turkey bacon and low fat cheese. Otherwise, lots of vegetables and roasted chicken.

      Reply

      2. I don’t think so, I purposely dressed the chicken layer to help prevent that.

      4. Hi Kim, you can make this the night before or morning of the day you plan to serve it. As with any salad that’s dressed some of the greens can become limp but. it’s less likely if you drizzle it over the chicken layer. Hope this helps!

      5. Looks great! But can this salad be eaten the next day as well
        Without becoming soggy or do you just need to eat it all that day! Thanks! Looks amazing and I will make it

    1. Than you Lorinda, this one seems to always excite my family and guests, too. Make one and invite some friends over. ☺

      Reply

  20. I love salads, but I don’t think it ever occurred to me to make a layered salad like this one. This one looks so fabulous my mouth is watering just looking at it. Thanks for sharing the recipe.

    Reply
5 from 4 votes

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