Chopped Everything Salad with BBQ Ranch Dressing

I loved chopped salads and honestly the more items in the salad the more I like it.  It does take a considerable amount of chopping but it is well worth all the amazing bite size pieces you will soon be eating.  The great part about this salad is it can serve a crazy large crowd and it pleases everyone.  You have the rich creaminess of the avocado with the smooth garbanzo beans along with the crunch sunflower seeds and cucumbers.  I added some feta for the salty factor and the cilantro gives the nice earthly fresh flavor that ties the whole thing together.

Everything Chopped Salad with BBQ Ranch Dressing

I bought the charred corn frozen at Trader Joe’s.  It was a welcomed time saver although you could grill fresh corn and I bet it would taste amazing.  Regular frozen corn would work well too.  I used canned garbanzo beans and store bought bbq sauce and ranch dressing.  I am not ashamed to occasionally cut corners, sometimes you need a little help.  But, by all means you can cook your own beans and make your own dressing from scratch.  I also think you can change things up like black beans for the garbanzos, pumpkin seeds for the sunflower and goat or queso fresco cheese instead of the feta.  Get creative, why not?

This was served along with some soup, but the next day I had this salad with some leftover grilled chicken that I had and it made a filling and satisfying lunch.  I like the idea of putting the lettuce on the bottom and decorating the top with the other ingredients.  Everything can be pre-made and done hours before serving, except the avocado and dressing the salad.  Both should be done when you ready to serve.  Then toss with the dressing table-side which will get you oooos and ahhhhs from your hungry guests and/or family.

Everything but the Kitchen Sink Chopped Salad

Chopped Everything Salad with BBQ Ranch Dressing

  • 1 Romaine Lettuce, washed and chopped into bite size pieces
  • 1/2 of Corn Kernels, frozen or fresh
  • 1 cup of Grape Tomatoes, cut in fourths
  • 1 cup Cucumber, peeled and diced into bite size pieces
  • 1 Bell Pepper, any color, de-seeded and diced
  • 1/4 cup Fresh Cilantro, chopped
  • 1 Avocado, diced
  • 1/2 cup Garbanzo Beans, drained and rinsed
  • 1/4 cup Salted Sunflower Seeds, hulled
  • 1/2 cup Feta Cheese
  • 1/4 cup BBQ Sauce, your choice
  • 1/4 cup Ranch Dressing, your choice
  • Pepper to Taste
  1. In small bowl, mix the bbq sauce, ranch dressing and pepper to taste together until combined.  Place plastic wrap over the top and put in the refrigerator until you are ready to toss into the salad.  When you do toss it, you might not use all the dressing.  Use just enough to lightly coat the entire salad and if you have leftovers, save for another use.
  2. In a large serving bowl place the rinsed, chopped romaine in the bowl first.  Then starting at one end and working around the bowl like a clock, start adding the rest of the ingredients.  Keep all the same like ingredients together in order to get table side appeal.
  3. You can cover and put in the refrigerator until service time.  Then right before serving, cut and cube one avocado and place one the salad.  If you do this early, the avocado will brown and not look pretty.  Then coat the salad with the BBQ Ranch dressing, toss and serve.

Now go and make a family night dinner of your own…CLINK!

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