I have to be honest — I never quite understood what all the fuss was about when it came to classic chopped salad. It doesn't excite me. This version, however, is in a league all its own with tender chunks of BBQ chicken, crisp fresh corn, crunchy cabbage, and a tangy ranch dressing that ties it all together. It's packed with flavor, makes enough to serve a crowd, and is definitely worth making a fuss about.
A Sturdy Base Helps This Salad Last
While crunchy romaine has its time and place, this summer potluck salad isn't it. Instead it relies on shredded red cabbage for the base. It's a sturdy salad base that keeps its crunch long after it's assembled and can reliably stand the test of time without wilting.
You can make this salad hours before your cookout or picnic and feel totally confident it will be fresh and crisp when you dig in. Just remember to leave out crispy ingredients — in this case, the crumbled tortilla chips — until just before serving so they don't get soggy.
Fresh Salads for Your Next Party, Potluck, or Backyard BBQ
This summer go beyond the classics and wow the crowd at every potluck with an impressive party-worthy salad. This week we're sharing five recipes to give you plenty of fresh salad inspiration. Easy enough to pull together any day of the week, these salads go big to serve the whole crowd, and each one has a fun twist to make it stand out among a sea of sides.
Chopped BBQ Chicken Salad
For the dressing:
1 cup plain Greek yogurt
2 tablespoons water
2 medium scallions, thinly sliced
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salad:
1/2 cup barbecue sauce, divided
8 cups finely shredded red cabbage (from about 1/2 a medium head)
2 medium tomatoes, cored and diced
1 1/2 cups fresh or thawed frozen corn kernels
1 1/2 cups shredded cheddar cheese
4 medium scallions, thinly sliced
1 cup crushed tortilla chips
Make the dressing: Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
Make the salad: Slice the chicken crosswise into 1/2-inch-wide strips. Place in a medium bowl, add 1/3 cup of the barbecue sauce, and toss until the chicken is fully coated.
Place the cabbage and about 1/2 of the dressing in a large serving bowl and toss to combine. Top with the barbecue chicken, tomatoes, corn, cheese, and scallions. Sprinkle with the tortilla chips, drizzle with the remaining dressing and barbecue sauce, and toss to combine.
- Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. The cabbage can be dressed and refrigerated up to 4 hours before serving, and the salad mixed together just before serving.
- Storage: Leftovers can be stored in a covered container in the refrigerator for up to 1 day.