This layered chicken bacon ranch salad is a twist on the traditional 7-layer salad. This salad is layered with a variety of vegetables including green lettuce, peppers and corn, tomatoes and red onions, shredded cheddar cheese, chicken, and crumbled bacon. All of the salad ingredients are coated in a creamy homemade salad dressing. Not only is it visually pleasing, but it also serves as a meal in and of itself. I like serving it during picnics in the summer and with soup and warm garlic bread in the winter. 

Layer salads are my absolute favorite and are often referred to as edible centerpieces, particularly when served in a trifle bowl or big glass bowl. There are many variants, such as this traditional Seven-Layer Salad and this Easy Rainbow Layer Salad. Perhaps the occasion necessitates a dressed-up main dish salad, such as this Avocado Shrimp Cobb Salad or this Tex-Mex Cobb Salad. You may also pack nutritious layer salads in mason jars to take to work or on picnics, or add an Asian flair for variety. If you do not have a trifle bowl, this chicken bacon ranch salad also works nicely in a 9 x 13-inch cake pan, making it simpler to carry to outdoor, church, or workplace events. In such a scenario, you would need to make some minor adjustments to the layers using your best judgment. For this salad, I suggest preparing a batch of my Avocado Lime Ranch or the Garlic and Herb Buttermilk dressing. Both will provide plenty for the salad and enough to offer on the side for those who want a little more. If you're pressed for time, a quality prepared dressing will do, or you may combine a package of Hidden Valley and serve it as the dressing. This delectable salad will be the talk of your next party or picnic. 


– Prepared Avocado Lime Ranch dressing. 

– 9 Cups.Of roughly chopped lettuce.

– 5 chopped tomatoes, plus one sliced into wedges.

– 4 Cups.Of roasted chicken.

– 3 thinly sliced green onion.

– 250 grams.Of crumbled bacon.

– A red bell pepper, You need to remove all seeds and dice them. 

– A large green bell pepper, You need to remove all seeds and dice them. 

– One frozen corn, just steam it and let it cool. 

– A thinly sliced medium red onion. 

– Two Cups and a half.Of shredded sharp cheddar cheese. 

– Hard-boiled eggs, I used two cuts into slices. 


– Step 1: I started the preparation by layering the ingredients in a large glass bowl, in this order; the third of the chopped lettuce, the half of red pepper and green pepper, the third of the steamed corn, half of the chopped tomato, then I added the half of the sliced onion, and over it, I added one cup of the shredded sharp cheddar cheese. 

– Step 2: After that, I crumbled the bacon, and chopped the roasted chicken.

– Step 3: Then, I added the third of the crumbled bacon and half of the shredded chicken to the trifle. 

– Step 4: Following that, I drizzled half of the Avocado Lime Ranch dressing that I prepared in advance. 

– Step 5: And, I repeated the same order for the rest of all ingredients, drizzling the remaining half of the dressing over the shredded chicken. 

– Step 6: At this step, It was time for the topping, I added the remaining third of chopped lettuce, the last third of corn, and a half cup of the shredded sharp cheddar cheese. 

– Step 7: Over this topping, I added the last third of bacon and sprinkle the sliced green onion over the top. 

– Step 8: For the last garnish, I just arranged the egg and tomato wedges and drizzled over them the last half cup of the dressing. 

– Step 9: I served it with extra dressing on the side after chilling for 4 hours.