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Cheddar Bacon Chicken Ranch Layered Salad Recipe

Cheddar Bacon Chicken Ranch Layered Salad
Source: Betty Crocker

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 can (10 oz) Old El Paso™ 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
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
12 servings

Instructions

  • 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.

Side Dishes

A recipe from Betty Crocker

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