Rainbow Stacked Salad


Rainbow Stacked Salad

Rainbow Stacked Salad
2 Hr

This rainbow of colorful salad fix-in's stacks up to be an easy summer main dish salad. With a variety of fresh-tasting ingredients from our market refrigerator and freezer section, Rainbow Stacked Salad is super for entertaining.

What You'll Need

  • 1 cup plain lowfat yogurt
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 (1.0-ounce) package ranch salad dressing and seasoning mix
  • 1 head romaine or iceberg lettuce, chopped
  • 1 (12-ounce) package frozen corn, thawed
  • 6 to 8 plum tomatoes, chopped
  • 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
  • 1 (12-ounce) package frozen peas, thawed
  • 2 cups shredded sharp Cheddar cheese

What to Do

  1. In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate.
  2. In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving.
  3. Toss with dressing just before serving.


  • The perfect refreshing dessert? A slice of juicy watermelon.
  • For lots of sweet and juicy watermelon recipes and ideas, click here.
  • Plus, for more stacked salad recipes for your next potluck, check out our Mexican Corn Bread Salad.

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Will be going to a block party cookout. This will be a great dish for all! Can't wait to try it and see the reactions!!!!

My whole Family loved this Salad and there were know leftover for me to snack on that night....

my next try out!!!!!!!!!!!!

The dressing was really good-the greek yogurt gave it a tangy taste. I made it for a garden club meeting. The night before, I layered everything into a big bowl. I didn't thaw anything out first and stuck in the fridge overnight. I put the cheese on top when I got to the meeting and had the dressing in a separate bowl. It was crisp and very pretty. I had fresh chives from the garden and used store bought frozen grilled chick. strips. There was a little left over and it was still crisp and yummy the next day. Super easy!

This salad is a great way to have a tasty meal without all the heat in the kitchen. It can be fixed as is, or you can adjust protein and veggies to your liking. IF you put the dressing on the salad, be sure to seal the container and chill thoroughly. Offering various dressing on the side makes a great "Party" salad. You can't go wrong with this salad. NOTE: I've used fresh broccoli, cauliflour, green onions, shredded carrots, even a mixture of cabbages and lettuces. Use your imagination and enjoy it the way you like it.

Do you really toss with dressing? Wouldn't that spoil the looks of it?

You don't toss this with the dressing at all, he said to drizzle it on after dishing it up.

I made this for a dinner party and it was a hit. I used crabmeat and used Miracle Whip instead of mayonnaise. I will make it again using chicken.


I make mine similar to Robinc, I don't use yogurt either, I use miracle whip with a little sugar, no ranch dressing mix, this has been a hit in our family for over 50 years.

I went looking for the ingredients yesterday. and the package of ranch dressing & seasoning is 1.0 ounces, not 10 ounces. Also, instead of chicken, I got ham and real bacon bits and will add chopped raw carrots. Lots of color!

The package of ranch salad dressing is 1.0 ounces, not 10.0 ounces. Recipe is correct.

I have made this before but never with chicken or corn. Adding chick peas in stead of corn would work, it also could replace the chicken making it vegetarian. Also crab would be good, but I think the dressing might over power, how about baby shrimp they can hold their own on flavor. Also you can add blue cheese crumbles and make sure you do in a glass bowl so people can see the pretty layers...making 2 of these for this weekend! We also add hard boiled eggs sliced in ours

I think robbinc should just use her receipe and call it something else. You wanting to change the whole receipe. It's like someone borrowing your homework then telling you it's wrong. Do it your self.

I agree she is changing the dressing, meat and even the veggies We are all aware of using shrimp and/or crab instead of chicken Although using seafood in this kind of salad and letting the salad mellow in the refrigerator for hours can give the salad a "fishy" taste or aroma. We also know we can use any kind of veggies we like such as peas and/or shredded carrots. she should just keep her own recipe I also think Mr Food's recipe is much better with the blend of flavors

Hang in there robbinc, there is nothing wrong with your comment. I like your idea about making it vegetarian. My daughter is vegetarian and I thing she would like this made your way. Everybody is welcome to add their thoughts. Ruby

I have done this salad before and it was good. You just cannot beat a potato or macaroni salad on these summer BBQ nights with homemade ice cream as dessert.

Do you not cook the frozen corn or peas? If I'm understanding it right, you just thaw and put in the salad......

Both frozen corn and peas can be eaten without cooking first. All they need is thawing, but if you are more comfortable cooking them, go ahead, just chill before adding to salad.

I would leave out the corn and add the dressing as a layer on top.

If you put the dressing on top of the vegetables and chill overnight, then toss just before serving, the salad can be made the day before and all veggies still crisp. Chopped raw carrots would be a nice addition, as well as chopped fresh broccoli and cauliflower, and chopped celery.

Sounds like a full and complete meal; perfect for real hot day!! Flora, BC, Canada

If you want to keep the same color as the corn maybe use Garbanzo beans (chickpeas)?

It didn't state, but I'm assuming that you cut the chicken up in bite size pieces?

any suggestions on what to substitute instead of corn?

How about pasta shells?

I think adding bacon to this would be great. I agree that to toss in the dressing before serving will ruin the look of the salad. I think adding it to the side is a great idea.

what if I substitute crab for chicken?

I 've made layered salads before. Instead of mixing the salad dressing with the salad which would ruin the looks of the salad put the salad dressing on top as a layer then sprinkle with the cheese.

I think if you toss it with the dressing after you 'build' the salad, it will ruin the 'looks' of the salad. I think I would rather serve the dressing on the side, or dress everything before I layer the ingredients.


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