Bbq Salad Recipe

Assemble greens and veg

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced bell pepper. Toss gently to mix and set aside in refrigerator while you prepare onions and meat.

Prepare onions

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil; when shimmering, add the sliced onion rings in an even layer. Cook, stirring occasionally, until edges begin to brown, about 6–8 minutes.

Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the onions. Continue to cook, stirring, until onions are soft and have a smoky color, another 3–5 minutes. Remove from heat and let cool slightly; the onions will continue to soften and develop flavor.

Grilled chicken (if chosen)

Season 12 oz chicken breast with salt and pepper. Grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C) depending on thickness. Let rest 5 minutes, then slice thinly across the grain.

Smoked pulled pork (if chosen)

Warm 12 oz pulled pork in a covered skillet over low heat or in a 325°F oven until heated through, about 10–12 minutes. Break up any large pieces so it’s easy to distribute on the salad.

Grilled flank steak (if chosen)

Season 12 oz flank steak with salt and pepper. Grill or sear over high heat 3–5 minutes per side for medium-rare to medium (adjust to preferred doneness). Rest 5–7 minutes, then thinly slice against the grain.

Grilled shrimp (if chosen)

Toss 10 oz peeled shrimp with a little oil, salt and pepper. Grill or sauté over medium-high heat 2–3 minutes per side until opaque and firm. Remove from heat.

Place the tossed salad greens and vegetables on a large serving platter or divide into 2–3 individual bowls (serves 2–3). Evenly distribute the chosen cooked meat over the greens.

Scatter 3/4 cup shredded or cubed pepper jack cheese over the top. Spoon the smoked onions across the salad so each serving gets some smoky flavor.

Drizzle 1/4 cup of your chosen dressing (Fat Free Italian, Ranch, Honey Mustard, or Balsamic Vinaigrette) over the salad just before serving, or serve dressings on the side. Toss lightly if desired.

Garnish with 2 tablespoons chopped cilantro or parsley and serve with lime wedges. Adjust seasoning with salt and pepper to taste.