Best 5 Barbecue Chopped Salad Recipes
Get ready to embark on a culinary journey that combines the smoky flavors of barbecue with the crispiness of a chopped salad. This recipe will take you through the steps of creating a tantalizing and satisfying dish that's perfect for a summer gathering or any occasion. From selecting the freshest ingredients to expertly grilling them to perfection, you'll discover how to achieve that perfect balance of smoky, sweet, and tangy flavors.
Here are our top 5 tried and tested recipes!
ARUGULA SALAD WITH ROASTED PORK TENDERLOIN, PEARS & BLUE CHEESE
Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight!
Provided by Andrea Kirkland, M.S., RD
Categories Diabetic Pork Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
- Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
- Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.
- Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 25.4 g, Cholesterol 61.9 mg, Fat 15.9 g, Fiber 4.9 g, Protein 27 g, SaturatedFat 4 g, Sodium 691.9 mg, Sugar 16.4 g
AMY'S BARBECUE CHICKEN SALAD
This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!
Provided by AMYEH
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
- In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
- In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32.3 g, Cholesterol 20.8 mg, Fat 14.4 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 805.4 mg, Sugar 7.3 g
BARBECUE CHICKEN COBB SALAD
I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That's how I got my family to eat more veggies. -Camille Beckstrand, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.
Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.
BARBECUE PORK COBB SALAD
Steps:
- In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.
MEMPHIS BBQ CHOPPED SALAD
Memphis-style BBQ sauce gives this chopped salad its sweet and tangy Southern appeal. Bonus: It serves 6-and is ready in just 20 minutes.
Provided by My Food and Family
Categories Side Dish Recipes
Time 20m
Yield 6 servings, about 2 cups each
Number Of Ingredients 9
Steps:
- Mix together barbecue sauce and ranch dressing.
- Layer the next 7 ingredients in a large glass bowl.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 8 g, Protein 26 g
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and meat will give your chopped salad the best flavor.
- Chop your ingredients finely: This will help the flavors to meld together and make it easier to eat.
- Don't skimp on the dressing: A good dressing will bring all the flavors of the salad together.
- Serve immediately: Chopped salad is best when it's fresh, so serve it as soon as possible after you make it.
Conclusion:
Barbecue chopped salad is a delicious, refreshing, and easy-to-make salad that's perfect for summer gatherings. With its smoky, tangy dressing and variety of fresh ingredients, it's sure to be a hit with everyone. So next time you're looking for a light and flavorful salad to serve, give this one a try. You won't be disappointed.
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