Layered Chef Salad
Delight your taste buds with this vibrant, crowd-pleasing Layered Chef Salad that's as visually stunning as it is delicious! Perfect for gatherings or meal prep, this salad boasts crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber slices as its base. It’s elevated with layers of savory diced chicken breast, smoky crumbled bacon, creamy hard-boiled eggs, and sharp shredded cheddar cheese, all topped with a drizzle of ranch dressing for the ultimate flavor punch. The salad's genius lies in its layered presentation in a clear bowl or trifle dish, showcasing the vivid colors of every ingredient. Quick to prepare in just 30 minutes and customizable for your festivities, this hearty, protein-packed salad is the perfect blend of wholesome ingredients and indulgence. Chill it to perfection and serve it as a refreshing main dish or eye-catching side—either way, it’s sure to be the star of your table!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 2 medium Cucumber
- 4 large Hard-boiled eggs
- 2 cups Cooked chicken breast
- 1.5 cups Shredded cheddar cheese
- 6 strips Cooked bacon
- 3 stalks Green onions
- 1 cup Ranch dressing
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Wash and chop the romaine lettuce into bite-sized pieces. Pat dry with a clean towel or spin in a salad spinner to remove excess moisture.
Slice the cherry tomatoes in half. Peel the cucumbers and cut them into thin slices.
Peel the hard-boiled eggs and slice them into wedges.
Dice the cooked chicken breast into small, bite-sized pieces for even layering.
Crumble the cooked bacon into small pieces, and thinly slice the green onions.
Choose a large, clear trifle dish or a glass bowl to showcase the layers of the salad.
Start layering the salad: add the romaine lettuce as the base layer, spreading it evenly across the bottom of the bowl.
Add a layer of halved cherry tomatoes, followed by the sliced cucumbers, hard-boiled egg wedges, and diced chicken breast.
Sprinkle the shredded cheddar cheese evenly over the chicken layer, followed by the crumbled bacon pieces.
Scatter the sliced green onions on top for a pop of color.
Drizzle the ranch dressing evenly over the top layer. Use a spatula or spoon to spread it gently if needed.
Sprinkle with salt and black pepper to taste for seasoning.
Cover the salad with plastic wrap and refrigerate for at least 15 minutes to chill before serving.
Serve the salad layered in the bowl or toss gently to mix just before serving. Enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
