Go Back
–+ servings
BBQ Ranch Chicken Salad

BBQ Ranch Salad

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.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings4 servings
Print
Share

Equipment

Ingredients

  • leftover BBQ such as bbq chicken, steak, or pork. If you're cooking it up fresh, season 1 ½-2 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.
  • 1-2 heads romaine clean and chopped/torn
  • 2-3 ears corn on the cob
  • 2 large tomatoes diced
  • 1 bell pepper diced
  • ½ red onion diced or sliced thin
  • 1-2 avocados diced or sliced
  • 1 can black beans drained and rinsed
  • 1 package french fried onions look for them in the produce department
  • 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.

Notes

  • Nutritional info was calculated using 3 cups of cooked pulled pork, equivalent to 3/4 cup of pulled pork per salad.
  • Recipe quantities are approximate. As written, this recipe serves 4 pretty generously. If you're just feeding yourself, store leftover salad components chopped and ready in separate airtight containers in the fridge so you can easily toss together a salad when you need a quick meal.
  • If serving a crowd, feel free to toss the salad and dressing before dishing up.

Nutrition

Serving: 4g, Calories: 475kcal, Carbohydrates: 50g, Protein: 26g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 76mg, Sodium: 1076mg, Potassium: 612mg, Fiber: 6g, Sugar: 33g, Vitamin A: 2477IU, Vitamin C: 59mg, Calcium: 109mg, Iron: 3mg
Course: Main Courses
Cuisine: American
Keyword: BBQ Ranch Salad, Dinner Salads
Calories: 475kcal
Author: Sara Wells
Cost: $20
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!