CHICKEN BACON RANCH LAYERED SALAD

Note: You can assemble this salad in less than a half hour. It does need to chill at least 4 hours before serving.

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
2 1/2 cup shredded sharp cheddar cheese
1 lb bacon cooked and crumbled
4 cup roasted chicken roughly chopped
3 green onion thinly sliced
2 large hard boiled eggs cut into wedges

Ranch Dressing

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.

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.

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.

Chill for 4 hours, Serve with additional dressing on the side.

This recipe is basically from Melissa's Southern Kitchen