Ranch-Style Layered Chicken Salad

Ranch-Style Layered Chicken Salad


4 ears homegrown corn-on-the-cob, tassels and husks removed
2 cups diced miniature homegrown heirloom tomatoes
1 can (15.8 ounce) black-eyed peas, rinsed and drained
6 cups chopped iceberg lettuce
2 cups shredded cooked chicken
4 ounces shredded triple cheddar cheese or shredded cheddar jack cheese (about 1 cup)
1 container (8 ounces) light dairy sour cream
¾ cup light mayonnaise
2 tablespoons Dierbergs milk
1 package (1 ounce) dry ranch dressing mix


Place corn on grid over medium-high heat; grill, turning frequently and brushing with olive oil as needed, until tender and lightly charred, about 6 to 8 minutes. Cut kernels from corn with serrated knife; set aside.

In large serving bowl, layer tomatoes, black-eyed peas, lettuce, corn, chicken, and cheese.

In medium bowl, combine sour cream, mayonnaise, milk, and ranch dressing mix.

Spread ¾ cup of the dressing over top of salad to completely cover cheese.

Cover salad and remaining dressing and chill several hours or overnight.

Just before serving, toss until well mixed. Serve with remaining dressing.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 269
Cholesterol: 60 mg
Fat: 16 g
Sodium: 684 mg
Carbohydrates: 15 g
Protein: 17 g
Fiber: 2 g