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Barbecue Chopped Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1/2 head iceberg lettuce, sliced into 1/2 inch strips

1/2 head romaine lettuce, sliced into 1/2 inch strips

4 thinly sliced green onions

1 European cucumber, sliced

2 pounds ripe tomatoes, quartered

1 can corn kernels, drained

2 cups shredded Monterey jack cheese

1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)

1 pound pulled pork

Ranch dressing, to taste

Neelys Barbeque Sauce:

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce


  1. Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.

Neelys Barbeque Sauce:

  1. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

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