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Grilled Pork Chopped Salad with BBQ Ranch Dressing

Grilled Pork Chopped Salad with BBQ Ranch Dressing
Grilled Pork Chopped Salad with BBQ Ranch Dressing
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Grilled Pork Chopped Salad with BBQ Ranch Dressing

  1. 1 lb. Giant Eagle boneless pork loin roast, cut into 4 chops

  2. Salt and pepper for seasoning

  3. 1 Tbsp. Market District extra virgin olive oil

  4. 3/4 cup Market District signature barbeque sauce, divided

  5. 1/3 cup Giant Eagle ranch dressing

  6. 10 oz bag Farmer’s Market Italian blend salad

  7. 1 cup chopped seedless cucumber

  8. 14.5 oz can Giant Eagle diced tomatoes, drained and rinsed

  9. 1/2 cup chopped green or red onion

  10. 15.5 oz can Giant Eagle kidney beans, drained and rinsed

  11. 1 cup Natures Basket crumbled blue corn tortilla chips, plus more for garnish if desired

Prep Time: 00:20
Total Time: 00:30

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 lb. Giant Eagle boneless pork loin roast, cut into 4 chops
  • Salt and pepper for seasoning
  • 1 Tbsp. Market District extra virgin olive oil
  • 3/4 cup Market District signature barbeque sauce, divided
  • 1/3 cup Giant Eagle ranch dressing
  • 10 oz bag Farmer’s Market Italian blend salad
  • 1 cup chopped seedless cucumber
  • 14.5 oz can Giant Eagle diced tomatoes, drained and rinsed
  • 1/2 cup chopped green or red onion
  • 15.5 oz can Giant Eagle kidney beans, drained and rinsed
  • 1 cup Natures Basket crumbled blue corn tortilla chips, plus more for garnish if desired

Recipe Directions:

Clean and grease grill grate. Preheat grill to medium heat (350˚F). Season pork with salt and pepper and coat with 1 tablespoon of oil. Place pork chops on grill and cook for 8-10 minutes turning once. Baste with 2 tablespoons of sauce during last 5 minutes of cooking. Internal temperature must reach 145˚F. Allow to rest for 3 minutes; chop into bite size pieces and toss with ¼ cup sauce.

In a small bowl, combine ranch dressing and remaining sauce. In a large bowl, combine remaining ingredients and toss with dressing just before serving. Serve salad topped with chopped pork, garnished with additional tortillas if desired. Makes 6 servings based on 2 cups per portion.

Serving per recipe:

6

Amount per serving:

  • Calories: 350
  • Fat: 14g
  • Sat. Fat: 2.5g
  • Trans Fat: 0g
  • Cholesterol: 45mg
  • Sodium: 570mg
  • Total Carbohydrate: 36g
  • Fiber: 6g
  • Sugars: 14g
  • Protein: 21g
  • Vitamin A: 80%
  • Vitamin C: 25%
  • Calcium: 8%
  • Iron: 20%