BBQ Ranch Chopped Salad is the perfect late summer, back-to-school meal. It’s easy to throw together with seasonal ingredients, and has flavors that the whole family loves. 

Whether it’s just too hot to cook or you need a quick weeknight meal, this BBQ Ranch Chopped Salad has got you covered. There’s no cooking involved! Just some chopping and assembling. And I’m even encouraging you to take some store-bought shortcuts here by mixing up the BBQ ranch dressing using your favorite store-bought condiments. I know you’ve got them. And I know you’ve probably got them in your fridge right now.

This salad is a riff on one I brought frequently before becoming vegetarian. The one prepared by the local grocery store had grilled chicken in it, which would be a great addition here, too. For me, I upped the plant protein with extra black beans and toasted pumpkin seeds (also called pepitas). The toasted pumpkin seeds also add a great layer of texture and crunch, and I’m also about a variety of textures when it comes to a good salad. 

You can add even more crunch by serving BBQ Ranch Chopped Salad with tortilla chips, either on the side for scooping or crushed on top. If you have any leftovers of this salad, wrap them up in a tortilla for lunch the next day - that’s a big if, though! There’s never anything left when I make this salad for my family!

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