BBQ Chopped Salad (Stonefire Grill Taste-a-Like)

I am SO excited to share this recipe with you!! :) It is superfluously tasty and the shopping list fills up your produce drawer. It's on the healthier side and totally great for summer because of the savory barbecue flavors and fresh, sweet veggies.
Plus, Stonefire Grill has an amazing BBQ Chopped Salad and this tastes a lot like it. I highly recommend their establishment.

This recipe is definitely one to save!

Ingredients:
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
1 cup cooked and drained black beans (canned) (Optional. My family's not a fan, so they got left out.)
2 ears fresh corn, cooked and corn kernels removed (I absolutely love fresh corn from the cob and if I would change something about this recipe next time, I would add more, maybe another 1/2 head?)
3/4 cup chopped red cabbage
3/4 cup shredded carrots
1/2 cup shredded cheese (Recipe called for Jack, but I only had a Mexican blend in the fridge and it worked fairly well; I would have preferred Jack though. I might add more cheese next time, also)
1 large tomato, chopped (I used about half the tomato, with the rest on the side to add if desired)
about 1 1/2 cups chopped cooked chicken, tossed with 1 1/2 tsp BBQ sauce (Best part.)
3 Tbsp green onions, chopped
3 Tbsp fresh cilantro, chopped
1 cup crumbled tortilla chips/strips
1 cup bottled ranch dressing
2-3 Tbsp bottled BBQ sauce, to taste (I used Lucille's Original and it was great)


Directions:
(The recipe dictates how to do it so it looks nice and fancy, but in the end it'll get mixed up anyway. It's a salad, is the how-to really needed?)

1. Fill a salad bowl with a mixture of chopped lettuces. Place the beans, corn, cabbage, carrots, cheese, and tomato in sections atop lettuce in wedges like a wheel. Pile chicken in center and chill until serving time.
2. Just before serving, sprinkle with green onions, cilantro, and tortilla chips.
3. Toss with ranch mixed with BBQ sauce.

Makes about 5 servings. (Recipe said 8, but 4 people ate almost all of it)


Thanks to Stonefire Grill and Natalie Haughton of the LA Daily News for the recipe!