Either way though it is a favorite with most moms and the layers make it just a little more fun for the whole family. Let’s face it, cooking and eating something hot in the warmest summer months is not the greatest, I personally prefer eating cooler foods to reflect the season and this is a great recipe. Oh, and you can find the recipe for the Roasted Pecan Chicken Strips at A Frog In My Soup.

Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Directions:

Place the brown sugar and season salt into a bowl. Mix together well.
Place bacon in mix and cover well.
Place coated bacon on a microwave safe dish and microwave on high 1 minute per side.
Bacon should be crisp and easy to crumble.
Use a large clear glass bowl.
Make layers starting with the lettuce.
Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

Instructions:
Combine beans, green pepper, cucumber, tomato, lemon juice, oil and cumin in a bowl and toss gently. Taste and season with salt and pepper. Add additional cumin if necessary.

Cover with plastic wrap and refrigerate. When serving, place lettuce leaves on a platter and add the bean salad.

Enjoy this healthy fiber-rich salad with BBQ meat, cold chicken or just as is with crusty white bread.