Ingredient Notes
Feel free to be creative with your vegetable add ins. The following is just what I like to put in there!
Protein – You can use any grilled BBQ meat you like, here. Leftovers work great- try pulled pork, thin sliced steak, or leftover BBQ chicken. If you’re grilling up something fresh, I like to grill chicken thighs seasoned with BBQ Rub and brushed with BBQ sauce in the last few minutes. You can prep the rest of the ingredients while your chicken is cooking! Romaine Lettuce – You can of course switch this up, but you definitely want a good crisp lettuce in the mix. Corn on the Cob – Leftover Corn on the cob works fantastic here. Just cut off the cob and you’re good to go. You can throw it in cold, or warm it up in a skillet. If I’m making it fresh for this salad, I slice the corn off the un-cooked cob and toss it in a skillet with a pat of butter. Cook for 4-5 minutes until golden. You can also simply use frozen fresh corn from a bag. Tomatoes Bell Pepper Red Onion Avocado Black Beans French Fried Onions – grab a bag from the produce section, by the salad nuts, etc. or make your own. Chopped Cilantro Buttermilk Ranch Dressing – This homemade ranch is my go-to! BBQ Sauce – 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.)
How to Make a BBQ Ranch Salad
