Southwestern BBQed Pork (Or Chicken) Salad

“A wonderful, easy and delicious salad made from a leftover butterfly pork chop! You can make it with leftover bbqed chicken, too! Topped off with an easy creamy BBQ Ranch dressing! REALLY good! :)”
READY IN:
15mins
SERVES:
1
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place lettuce leaves, overlapping into large, shallow salad bowl.
  2. Place tomatoes and cucumbers around outer edge, overlapping.
  3. Place pork slices, overlapping in center.
  4. Top pork with cubes of co-jack cheese.
  5. Mix ranch and bbq sauce together, adding bbq sauce to taste. (*I only use Sweet Baby Ray's BBQ sauce, it is thick and slightly sweet. I wouldn't really suggest a hot, thin bbq sauce.)It should end up being about the color of thousand island dressing, or slightly darker. Make to your own liking.
  6. Drizzle salad with dressing mix.
  7. This is a meal in itself! :).
  8. *Can sub leftover bbqed chicken, too!

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