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jeudi 8 septembre 2016

CHICKEN BACON RANCH LAYER SALAD


INGREDIENTS

  • 1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
  • 1 large red bell pepper, seeded and diced
  • 9 cups roughly chopped green leaf or romaine lettuce, divided
  • 1 large poblano or green bell pepper seeded and diced
  • 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
  • 1 {12 oz} frozen corn, steamed and cooled
  • 1 medium red onion, thinly sliced
  • ½ lb bacon, cooked and crumbled
  • 4 cup roasted chicken, roughly chopped
  • 2½ cup shredded sharp cheddar cheese
  • 3 green onion, thinly sliced
  • 2 large hard boiled eggs, cut into wedges


INSTRUCTIONS

  1. In a large trifle or glass bowl layer in this order: ⅓ lettuce, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ½ red pepper, ½ poblano pepper,  ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
  2. Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper,1 cup cheese,  ⅓ corn, ½ tomatoes, ½ red onion,  ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
  3. Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
  4. Chill for four hours, Serve with additional dressing on the side.

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