INGREDIENTS:
Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
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
2½ cup shredded sharp cheddar cheese
½ lb bacon, cooked and crumbled
4 cup roasted chicken, roughly chopped
3 green onion, thinly sliced
2 large hard boiled eggs, cut into wedges
DIRECTIONS:
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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.
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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.
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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.
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Chill for 4 hours, Serve with additional dressing on the side.
Source:https://www.melissassouthernstylekitchen.com/chicken-bacon-ranch-layer-salad/
