Southwestern BBQed Pork (Or Chicken) Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A wonderful, easy and delicious salad made from a leftover butterfly pork chop! You can make it with leftover bbqed chicken, too! Topped off with an easy creamy BBQ Ranch dressing! REALLY good! :) Ingredients:
1 bbqed pork chop, sliced thin on the bias |
4 -5 large lettuce leaves |
1 roma tomato, thinly sliced |
thinly sliced cucumber |
colby-monterey jack cheese, cubed or julienned |
1/2 cup prepared ranch salad dressing |
1 -2 tablespoon sweet baby ray's barbecue sauce |
Directions:
1. Place lettuce leaves, overlapping into large, shallow salad bowl.
2. Place tomatoes and cucumbers around outer edge, overlapping.
3. Place pork slices, overlapping in center.
4. Top pork with cubes of co-jack cheese.
5. Mix ranch and bbq sauce together, adding bbq sauce to taste. (*I only use Sweet Baby Ray's BBQ sauce, it is thick and slightly sweet. I wouldn't really suggest a hot, thin bbq sauce.)It should end up being about the color of thousand island dressing, or slightly darker. Make to your own liking.
6. Drizzle salad with dressing mix.
7. This is a meal in itself! :).
8. *Can sub leftover bbqed chicken, too!
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