Roasted Corn, Bacon, and Chicken Salad
Ingredients
- 10 slices bacon, chopped
- 4 ears corn, kernels removed
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 1 cup Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet.
- Cook corn and chicken in hot drippings in skillet over medium-high heat until corn is lightly browned and chicken is done; transfer to a large bowl.
- Add bacon, lettuce, and dressing; toss.
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