Chicken Bacon Ranch Layer Salad

Chicken Bacon Ranch Layer Salad 1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing 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 2½ cup shredded sharp cheddar cheese ½ lb bacon, cooked and crumbled 4 cup roasted chicken, roughly chopped 3 green onion, thinly sliced 2 large hard boiled eggs, cut into wedges In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing. Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing. Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ 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. NOTES A quality prepared salad dressing or a packet of Hidden Valley Buttermilk Ranch dressing made per the package instructions may be substituted for the dressing in this salad.