Bbq Chopped Salad Recipe
Turkey, romaine, cucumber, red onion, tomatoes, bacon, blue cheese, croutons. Choice of cilantro lime ranch, chipotle ranch, or smoked Dijon vinaigrette
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Ingredients
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Salad Base
Cilantro-Lime Ranch (option)
Chipotle Ranch (option)
Smoked Dijon Vinaigrette (option)
Method
Salad Base
Prepare ingredients
Rinse and dry romaine, then chop into roughly 1-inch pieces to yield about 6 cups. Halve cherry tomatoes, slice cucumber into half-moons to make about 1 cup, and thinly slice red onion. Chop smoked turkey into bite-sized pieces if not pre-chopped.
Crisp bacon
If bacon is not already cooked, cook 6–8 strips over medium heat until crispy (about 8–10 minutes), drain on paper towels, then crumble or chop to make 3/4 cup. Reserve a small amount of bacon fat to toss with croutons if desired.
Assemble salad
In a large bowl, combine chopped romaine, chopped turkey, cucumber, red onion, and halved tomatoes. Toss gently to distribute ingredients evenly. Sprinkle crumbled bacon, crumbled blue cheese, and croutons over the top. Keep chilled until ready to dress and serve.
Cilantro-Lime Ranch (option)
In a small bowl or jar, whisk together 1/4 cup mayonnaise, 1/4 cup buttermilk and 1/4 cup Greek yogurt until smooth. Stir in 1/4 cup finely chopped cilantro, 2 tsp fresh lime juice, 1 tsp minced garlic, 1 tsp finely chopped dill (optional), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lime, salt, or buttermilk to reach desired consistency and brightness. Refrigerate at least 15 minutes to let flavors meld before serving.
Chipotle Ranch (option)
Whisk together 1/4 cup mayonnaise, 1/4 cup buttermilk and 1/4 cup Greek yogurt until smooth. Add 1 tsp minced chipotle in adobo and 1/2 tsp adobo sauce (adjust for spice tolerance), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika and 1/2 tsp salt. Stir until well combined and smooth. Chill 10–15 minutes to let flavors round out. Thin with additional buttermilk or water 1 tsp at a time if too thick.
Smoked Dijon Vinaigrette (option)
In a jar or small bowl, whisk together 2 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 tsp honey, 1/2 tsp smoked paprika and 1/2 tsp salt with 1/2 tsp minced garlic. Slowly stream in 1/3 cup extra virgin olive oil while whisking vigorously (or shake in a jar) until emulsified. Season with 1/4 tsp black pepper and additional salt or honey to taste. Chill briefly or use immediately.
To Serve
Divide the assembled salad among 4 plates or bowls (serves 4). Offer the three dressing options on the side and allow diners to choose. For each serving, drizzle about 2–3 Tbsp dressing over the salad, or toss the salad gently with dressing to coat evenly. Garnish with a few extra crumbled bacon pieces and blue cheese if desired. Serve immediately so croutons remain crisp.