Ingredients:

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

Directions:

1. In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.

2. Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.

3. 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.

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

Bon Appetit!