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Cheddar Bacon Chicken Ranch Layered Salad

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  • Prep 15 min
  • Total 40 min
  • Servings 12
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The flavors in this layered salad—cool ranch, spicy chicken, crisp bacon—ensure this potluck salad is a sure-fire hit.
By Jessica Walker
Updated Sep 20, 2016
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  • 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


  • 1
    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).
  • 2
    Using two forks, shred chicken; refrigerate to cool.
  • 3
    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.
  • 4
    Drizzle dressing on top, or place in bowl on side for people to take what they want.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can also use Make-Ahead Shredded Chicken Breast for this recipe.
  • tip 2
    Want to boost up the level of heat? Try Old El Paso™ hot enchilada sauce and Hot 'n Spicy Chex™ mix!


Nutrition Facts are not available for this recipe
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