Chicken Bacon Ranch Salad

Before the weather turned colder and fall arrived I managed to make one last salad. I just did not get the chance to post the very delicious salad before the weather changed. It feels a little odd writing about a salad as my husband is talking about "soup season".

This salad is full of delicious layers, including a delicious and easy homemade dressing. The dressing does need to chill in the fridge for about 4 hours, so you will have to plan ahead for that.

Chicken Bacon Ranch Salad

Ingredients:

Garlic Herb Buttermilk Dressing

• 1 cup buttermilk
• 1 1/2 cups mayonnaise
• 2 teaspoons dried chives
• 2-3 garlic cloves, minced
• 1 teaspoon dried parsley flakes
• 1 1/2 teaspoons granulated sugar
• 1-2 teaspoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon dried dill

Salad

• 9 cups chopped romaine lettuce
• 1 large red bell pepper, seeded and diced
• 1 large poblano pepper, seeded and diced
• 16 ounces frozen corn, steamed and cooled
• 5 medium tomatoes, chopped
• 1 medium tomato, sliced
• 1 medium red onion, diced
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 pound turkey bacon, cooked and crumbled
• 4 cups cooked diced chicken
• 3 green onions, thinly sliced
• 2 large hard boiled eggs, cut into wedges

Directions:

1. In a medium bowl, whisk together the buttermilk and mayonnaise.
2. Add in all of the remaining ingredients and whisk until well combined.
3. Refrigerate for at least 4 hours.
4. In a large bowl, layer 1/3 of the lettuce, 1/2 of the red bell pepper, 1/2 of the poblano pepper, 1/3 of the corn, 1/2 of the diced tomatoes, 1/2 of the red onion, 1 cup of cheese, 1/3 of the bacon and 1/2 of the chicken. Drizzle with 1/2 cup of the dressing.
5. Layer 1/3 of the lettuce, the remaining red bell pepper, the remaining poblano pepper, 1/3 of the corn, the remaining diced tomatoes, the remaining red onion, 1 cup of cheese, 1/3 of the bacon and the remaining chicken. Drizzle with 1/2 cup of the dressing.
6. Layer the remaining lettuce, remaining corn, 1/2 cup cheese, remaining bacon and all of the green onions. Drizzle with 1/2 cup of the dressing.
7. Arrange the sliced tomatoes and hard boiled eggs on top.

Enjoy!!!

Notes:
If you want to see the layers, use a large glass or clear bowl.

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 542
Total Fat		30.6g
Saturated Fat		10.4g
Polyunsaturated Fat		7.3g
Monounsaturated Fat		5.1g
Trans Fat		0g
Cholesterol		93.2g
Sodium		599.8mg
Potassium		555.9mg
Total Carbohydrates		16.2g
Dietary Fiber		1.9g
Sugars		5.1g
Protein		47.6g
Vitamin A 56.77% Vitamin C 42.95%
Calcium 5.23% Iron 4.58%
*Nutritional information will vary depending on the brands you use.

*Adapted from Melissa's Southern Style Kitchen.