The dressing for this salad is definitely the star. It's a simple combination of homemade ranch dressing with your choice of either store bought or homemade BBQ sauce. It has a nice creamy kick with a bit of tang, depending on the BBQ sauce you use. Sweet Baby Ray's BBQ sauce is a favorite of ours but any one will do. The dressing can be made in advance and stored in an airtight container in the refrigerator for up to 2 weeks.
The salad itself has the usual suspects found in a southwestern style salad - iceberg and romaine lettuce, sliced red onions, carrots, corn, cheddar cheese... and crushed corn chips! Instead of croutons, I liked the flavor and texture the crushed corn chips bring.
Now had I had the leftover BBQ pork as initially planned, I would have served it on top of the tossed salad. You can also use BBQ chicken or BBQ beef, but even on it's own, it's delicious and makes for either a good side dish or entree salad!
BBQ Ranch Chopped Salad
dressing recipe adapted from Cooking Light