This California Valley Salad is a hearty and colorful layered salad combining fresh greens, sweet peas, savory bacon, cheddar cheese, and tender chicken breast, all tossed with zesty peppercorn ranch dressing. Ideal for potlucks or a quick summer dinner, this recipe offers balanced textures and bold flavors with minimal prep time. It showcases convenience with canned chicken and frozen peas while still delivering a fresh-tasting result.
Ingredients
- 4 cups mixed salad greens
- 1 cup frozen peas (thawed and drained)
- ½ cup cheddar cheese (shredded )
- 3 oz bacon bits (Hormel)
- 2 tbsp green onion (chopped )
- 20 oz Chicken Breas (Hormel Premium Chicken Breast, drained)
- ½ cup peppercorn ranch dressing
Instructions
Step 1: Prepare Ingredients
- Thaw and drain peas. Drain canned chicken. Chop green onion.
Step 2: Assemble Salad Base
- In a large salad bowl, place mixed greens as the bottom layer.
Step 3: Add Toppings
- Top with peas, cheddar cheese, bacon bits, green onion, and chicken in even layers.
Step 4: Dress and Toss
- Drizzle peppercorn ranch dressing over the salad. Toss just before serving to coat evenly.
Tips
- Add sliced almonds or pecans for crunch.
- Replace cheddar with Monterey Jack or Colby.
- Swap canned chicken for rotisserie chicken.
- Use turkey bacon for a lighter version.
- Add chopped hard-boiled eggs for extra protein.
- Mix in cherry tomatoes for color and freshness.
- Substitute ranch with a light vinaigrette for fewer calories.
- Chill the salad for 30 minutes before serving to blend flavors.
- Use fresh peas instead of frozen if available.
- Turn it into a meal prep bowl by packing dressing separately.
Nutrition
Calories: 232kcalCarbohydrates: 10gProtein: 19gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 1106mgPotassium: 368mgFiber: 2gSugar: 2gVitamin A: 464IUVitamin C: 12mgCalcium: 81mgIron: 1mg
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