Cheddar Bacon Chicken Ranch Layered Salad
The flavors in this layered salad—cool ranch, spicy chicken, crisp bacon—ensure this potluck salad is a sure-fire hit.
Ingredient
- 3 boneless skinless chicken breasts
- 1 can (10 oz) Old El Paso™ Mild Red 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
Direction
- 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.
