SOUTHWEST Chopped BBQ RANCH SALAD * beef or pork
1/2 head Iceberg or Romaine lettuce, washed and chopped (sturdy lettuce works best {American blend is good too} ~ soft tender greens {i.e. spring greens or spinach} will mash down under the weight of the toppings ~ of course, you can always add some spinach or arugula to the greens too, just as long as it isn't the main salad green.)
1 to 2 cups leftover cooked beef or pork (shredded or diced ~ if it isn’t BBQ, then you can toss the meat with about 1/4 cup BBQ sauce) ~ can also use leftover chicken
1 fresh tomato, chopped…………………….about 2 TB fresh cilantro, chopped
1/2 to 1 small jalapeno pepper, seeded & minced
1 avocado, cut into small cubes…………….......1/2 cup white or yellow onion, chopped
1/2 to 1 cup corn (fresh cut off cob, or drained can, or thawed frozen)
1 (15-oz) can black or pinto beans, drained
1/2 to 1 cup grated or diced cheese (I like Fiesta or Taco Blends grated, but chopped Colby or Pepper Jack are fine too ~ or whatever cheese you have on hand)
1 handful lightly crushed tortilla chips (optional)
1/2 C. Ranch dressing
1/2 C. barbeque sauce (I like Stubb’s Hickory or Mesquite best)
***
Dice, chop or shred the beef or pork so that it's small enough to be bite-sized when you have some on a fork with other salad ingredients.
In a large bowl, mix lettuce, tomato, cilantro, corn, bacon, avocado, and black beans. Toss with the chopped meat. Drizzle the BBQ sauce and Ranch dressing, separately, over the chopped salad. Top with crushed tortilla chips, if desired.
NOTE: If you want to partially assemble this ahead, put the beans and corn on the bottom, so they don't weigh down the lettuce. If your meat is liberally coated with BBQ sauce, put that on the bottom too ~ but you can put it on top if it's just lightly coated. I waited until the end to add the avocado and cheese. Cover and refrigerate.