Best 4 Barbecue Chopped Salad Recipes
**Feast Your Senses with a Symphony of Flavors: Barbecue Chopped Salad**
Indulge in a culinary masterpiece that tantalizes your taste buds and nourishes your body – the Barbecue Chopped Salad. This vibrant dish is a symphony of textures and flavors, featuring a medley of crisp chopped vegetables, succulent grilled chicken or tofu, smoky barbecue sauce, creamy avocado, tangy dressing, and a sprinkling of crunchy toppings. It's a delightful harmony of sweet, savory, and tangy notes, all coming together to create a satisfying and nourishing meal.
**Recipe 1: Classic Barbecue Chopped Salad with Grilled Chicken**
This classic recipe is a crowd-pleaser, featuring tender grilled chicken marinated in a delectable barbecue sauce, tossed with a refreshing blend of chopped romaine lettuce, red cabbage, carrots, cucumbers, tomatoes, and red onion. The tangy barbecue dressing, made with mayonnaise, mustard, vinegar, and a hint of brown sugar, adds a smoky and sweet flavor to the salad.
**Recipe 2: Vegan Barbecue Chopped Salad with Tofu**
For a plant-based twist, the Vegan Barbecue Chopped Salad replaces grilled chicken with marinated and grilled tofu, providing a protein-packed and flavorful alternative. This recipe is just as satisfying as its chicken counterpart, with its combination of crisp vegetables, creamy avocado, and a tangy dressing.
**Recipe 3: Barbecue Chopped Salad with Grilled Shrimp**
Seafood lovers will delight in the Barbecue Chopped Salad with Grilled Shrimp. Succulent shrimp are marinated in a zesty barbecue sauce and grilled to perfection, then tossed with a medley of chopped vegetables, avocado, and a tangy dressing. This recipe offers a delightful interplay of textures and flavors, with the tender shrimp adding a briny and succulent dimension to the salad.
**Recipe 4: Barbecue Chopped Salad with Black Beans and Corn**
For a hearty and flavorful vegetarian option, the Barbecue Chopped Salad with Black Beans and Corn is a fantastic choice. This recipe features a combination of chopped vegetables, black beans, corn, and a tangy barbecue dressing. It's a protein-packed and satisfying salad that's perfect for a light lunch or a side dish.
**Recipe 5: Barbecue Chopped Salad with Quinoa**
If you're looking for a salad with an extra boost of protein and fiber, the Barbecue Chopped Salad with Quinoa is the perfect choice. This recipe incorporates cooked quinoa into the mix, adding a nutty flavor and a satisfying crunch. The combination of quinoa, chopped vegetables, and a tangy barbecue dressing creates a wholesome and delicious salad that's perfect for a healthy meal.
COWBOY CHOPPED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
- For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
- For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
- Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
- Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings
CALIFORNIA PIZZA KITCHEN CHOPPED SALAD
Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!
Provided by Pam-I-Am
Categories Greens
Time 35m
Yield 4 entree
Number Of Ingredients 19
Steps:
- For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
- For dressing, whisk together ingredients in a small bowl and chill for an hour.
- Just before serving, toss dressing with salad and serve on small individual plates.
- Can serve 4 for a main dish or 8 for small side salads.
Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6
BARBECUED CHICKEN SALAD SANDWICHES
An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. -Linda Orme, Battleground, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
Nutrition Facts : Calories 481 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g 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:
- Choose ripe and juicy tomatoes for the best flavor.
- Use a sharp knife to chop the vegetables evenly.
- Don't overcook the chicken or it will become dry and tough.
- Use a light hand when tossing the salad so you don't break up the chicken or vegetables.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
This barbecue chopped salad is a delicious and easy-to-make meal that's perfect for summer gatherings. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So fire up your grill and get cooking!
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