Chicken Bacon Ranch Layer Salad
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 serves as a delicious meal all on its own.
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 decorative 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 soup and warm garlic bread. Either way, this scrumptious salad is made for a crowd and it’s sure to be the hit of your next get together. How to make a Chicken Bacon Ranch Layered Salad: (Scroll down for full printable recipe.)
- Dressing – Make Avocado Lime Ranch Dressing per the recipe here.
- 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. Use a sharp knife to quarter.
- Cheese – Shred the cheese, preferably do this fresh.
- Prepare the Vegetables – Clean and prep the vegetables. Wash the lettuce and dry, seed and slice the peppers, drain the corn if canned or if frozen, thaw. Thinly slice the onion and half the cherry tomatoes.
- 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 the layers 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.
- Chill for 4 hours, Serve with additional dressing on the side.
How to Make Chicken Bacon Ranch Layer Salad Recipe
- Ingredients you’ll need to make homemade Chicken Bacon Ranch Layer Salad: Green leaf or romaine lettuce, red bell pepper, large poblano or green bell pepper, frozen corn, tomatoes, red onion, green onions, shredded sharp cheddar cheese, roasted chicken, crumbled bacon and hard boiled eggs cut into wedges.
- Make Dressing: Avocado Lime Ranch Dressing or Garlic Herb Buttermilk Dressing
- Kitchen tools you’ll need: Sharp knife and cutting board, large trifle bowl, cheese grater, skillet to cook the bacon, measuring cups and spoons.
- Can I make this layer salad in advance? Yes, you can. The layers were designed to allow you to make and assemble this salad one day in advance.
- What if I don’t have a large bowl or trifle bowl? If you don’t have a trifle bowl this chicken bacon ranch salad works extremely well in a 13 x 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.
- What dressing is best for this 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.
- Can I use a bottle of prepared Ranch dressing for this salad? If you’re in a hurry, a quality prepared dressing would work on this salad. Another option is to mix-up a packet of dry Hidden Valley Ranch Dressing mix according to the package directions and serve it for the dressing.
- 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.
- Store this Chicken Bacon Ranch Layered Salad chilled in the refrigerator for up to 2 days.
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:
- Festive easy to make Frito Taco Salad.
- Chicken Pasta Salad that can double as a side dish.
- Seven Layer Salad is a vintage salad filled with vegetables!
- Italian Spaghetti Salad with Spinach is a delicious light meal on a busy day.
- Fresh Broccoli Salad can be served for the holidays, picnics and family meals.
- Layered Southwestern Cheese Tortellini Salad is the best of both worlds salad and pasta.
- Southern Cornbread Salad has to be experienced to be appreciated. It’s scrumptious!
- Make-Ahead 7 Layer Salads in a Jar from That Skinny Chick Can Bake.
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Helpful Kitchen Items:
Helpful Kitchen Items:
Chicken Bacon Ranch Layer Salad
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.
- Chill for 4 hours, Serve with additional dressing on the side.
Notes
- Recipe for Avocado Lime Ranch Dressing
- Recipe for Garlic Herb Buttermilk Dressing
I think I am going to do this with my leftover turkey!
Great idea, Shelly!
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.
Here’s the link Avocado Lime Ranch Dressing
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!
I let guests scoop out what they want no tossing.
Thanks!
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
I totally agree there’s no such thing as too much bacon. Glad you enjoyed this one!
Have you ever used canned corn? Want to make this for potluck tomorrow but only have canned corn.
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.
Oh yum, this sounds delicious! And love your photos, by the way ????
Thank you!
How do you feel about canned corn instead of cook/cool the frozen?
You can do that if you like the taste of canned corn sure.
Can this be made the night before?
Yes, you can.
I love your salad recipe. Will it get soggy overnight??
Thank you! It shouldn’t if you dress the layers as I show in the recipe.
I made this for our Easter dinner potluck and it was a huge hit! I am now a fan.
How wonderful so happy to hear it! Welcome, and visit often.
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?
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.
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!!!
Hi Liana, love cucumbers so great substitution. Thanks so much for taking the time to let me know!
Oh my, does this salad look good, Melissa! Thanks so much for all your wonderful recipe shares at Weekend Potluck.
Hi Mary it’s always my pleasure thanks so much for stopping by for a visit!
How many servings and carbs?
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.
I’d love to know the nutritional information on this. Calories? Fat?
Any idea?
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.
Will my lettus get soggy if i make it the night befor?
I don’t think so, I purposely dressed the chicken layer to help prevent that.
This was my question. Has anyone replied if it’s okay to make ahead or keeps crisp for leftovers?
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!
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
Sure, I purposely dress the chicken layer to prevent it from getting soggy.
Recipe calls for red onion. Don’t find it being used in directions.
Thanks Denise, got it.
Looks very delishis-o-ious .I will try soon
I love your recipes and use them quite often
Thanks so much for visiting Linda!
Oh.My.Word. I want this right NOW! Salads rarely make me look twice, but this one sure did. Lovely!
Than you Lorinda, this one seems to always excite my family and guests, too. Make one and invite some friends over. ☺
this salad is what i have been looking for
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.
Thanks Joshua I am a die hard trifle fan sweet or savory. ☺