CHICKEN BACON RANCH LAYERED SALAD RECIPES

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CHEDDAR BACON CHICKEN RANCH LAYERED SALAD RECIPE ...



Cheddar Bacon Chicken Ranch Layered Salad Recipe ... image

The flavors in this layered salad—cool ranch, spicy chicken, crisp bacon—ensure this potluck salad is a sure-fire hit.

Provided by Jessica Walker

Total Time 40 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

3 boneless skinless chicken breasts
1 can (10 oz) Old El Paso™ enchilada sauce
6 cups torn romaine lettuce
1 bag Chex Mix™ cheddar snack mix
1 cup shredded Cheddar cheese (4 oz)
1 cup crumbled cooked bacon
2 green onions, sliced
Ranch dressing

Steps:

  • In 10-inch skillet, add chicken breasts and enchilada sauce. Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
  • Using two forks, shred chicken; refrigerate to cool.
  • Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean. Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
  • Drizzle dressing on top, or place in bowl on side for people to take what they want.

Nutrition Facts : ServingSize 1 Serving

CHICKEN BACON RANCH LAYER SALAD - RECIPES - FAXO



Chicken Bacon Ranch Layer Salad - Recipes - Faxo image

This layered chicken bacon ranch salad is another version of a classic 7 layer salad. It has layers of lettuce, peppers, corn, tomatoes, onions, Cheddar cheese, chicken and crumbled bacon with Ranch dressing. It’s beautiful to look at and can be a meal

Provided by Faxo

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 12

9 c. 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
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
2½ c. shredded sharp Cheddar cheese
½ lb. bacon, cooked and crumbled
4 c. rotisserie chicken, roughly chopped
1 1/2 - 2 c. Ranch dressing
3 green onions, thinly sliced
2 large hard boiled eggs, cut into wedges

Steps:

  • In a large trifle or glass bowl, layer in this order: ? lettuce, ½ red pepper, ½ poblano pepper, ? corn, ½ tomatoes, ½ red onion, 1 c. cheese, ? bacon and ½ chicken. Drizzle with ½ c. Ranch dressing. Repeat: ? lettuce, ½ red pepper, ½ poblano pepper, ? corn, ½ tomatoes, ½ red onion, 1 c. cheese, ? bacon and ½ chicken. Drizzle with ½ c. Ranch dressing. Top with the final ? lettuce, ? corn, ½ c. shredded cheese, ? bacon and sliced green onions. Drizzle with 1/2 c. dressing, drizzling around the edge. Arrange egg and tomato wedges on top, to garnish. Chill 4 hours. Serve with additional dressing on the side, if desired. 12 servings.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

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