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BBQ Ranch Salad

  • Author: Sara Wells

Description

A quintessential summer salad featuring any favorite grilled meat- designed to use up leftover BBQ!  Try it with thin sliced steak, chunks of chicken, or even pulled pork.


Scale

Ingredients

Recipe measurements are approximate!  The following should be plenty to prepare 4-6 dinner salads.  You can obviously  adjust and make to taste.

  • leftover BBQ (such as bbq chicken, steak, or pork).  If you’re cooking it up fresh, season 1 1/2-2 pounds chicken thighs with salt and pepper, or a bbq rub and grill, brushing with your favorite bbq sauce in the last few mins of grilling.
  • 12 heads romaine, clean and chopped/torn
  • 23 ears corn on the cob
  • 2 large tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 red onion diced or sliced thin
  • 12 avocados, diced or sliced
  • 1 can black beans, drained and rinsed
  • 1 package french fried onions (look for them in the produce dept)
  • chopped cilantro, optional
  • Buttermilk Ranch Dressing
  • BBQ Sauce

Instructions

Slice leftover BBQ meat, or grill up your choice of BBQ meat.

Corn:  If using leftovers, simply slice off the cob.  You can add it to the salad warm or cold!  If using un-cooked, cut off the cob and saute in a pan with a pat of butter for 4-5 minutes until golden.  You can also defrost fresh frozen corn from a bag.

For Dressing:  You may enjoy just our classic Buttermilk Ranch Dressing, as-is!  OR try my BBQ Ranch by placing 1 cup of ranch dressing in a bowl and whisking in your favorite BBQ sauce 1 tablespoon at a time, tasting as you go until you like it best. (Pro Tip:  This makes for a really great dipping sauce for fries, as well.)

Arrange greens in bowls.  Add BBQ meat and vegetables on top.  Sprinkle with french fried onions and top with dressing.


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