9cupsroughly chopped green leaf or romaine lettucedivided
1largered bell pepperseeded and diced
1largepoblano or green bell pepper seeded and diced
112 ozfrozen cornsteamed and cooled
6mediumtomatoes5 chopped and 1 sliced into wedges for garnish
1mediumred onionthinly sliced
2 ½cupshredded sharp cheddar cheese
1lbbaconcooked and crumbled
4cuproasted chickenroughly chopped
3green onionthinly sliced
2largehard boiled eggscut into wedges
DressingSee Recipe Notes for links to: Homemade Avocado Lime Ranch Dressing or Garlic Herb Buttermilk Dressing
Make Avocado Lime Ranch Dressing per the recipe here.
To assemble: In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing. (I recommend using Homemade Avocado Lime Ranch Dressing)
Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion. Drizzle with ½ 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.