Pioneer Woman Cowboy Salad

Pioneer Woman Cowboy Salad is made with bacon, corn tortillas, mayonnaise, sour cream, barbecue sauce, fresh flat-leaf parsley, chives, garlic, iceberg lettuce, grape tomatoes, scallions, Cheddar cheese, and pico de gallo. This tasty Pioneer Woman Cowboy Salad recipe creates a delicious salad that takes about 35 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

Bacon and Tortilla Strips

• 12 slices bacon, chopped
• Vegetable oil, for frying
• 4 corn tortillas, cut into strips

BBQ Ranch Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup barbecue sauce
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped chives
• 1 clove garlic, finely chopped
• Buttermilk, as needed to adjust consistency
• Hot sauce, as needed
• Kosher salt, to taste

Salad

• 1 head iceberg lettuce, cut into chunks and sliced
• 1 pint grape tomatoes, halved
• 1 bunch scallions, sliced
• 1 pound Cheddar cheese, grated
• Pico de gallo, for topping (store-bought or homemade)

Pico de Gallo

• 12 Roma tomatoes, slightly underripe
• 3 yellow or red onions
• 2 cups fresh cilantro leaves
• 1 to 2 jalapenos, plus more if needed
• 1 lime
• Salt, to taste

How To Make Cowboy Salad:

1. Cook the Bacon and Tortilla Strips: Fry 12 slices of chopped bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. In the same skillet, add vegetable oil and fry 4 corn tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
2. Prepare the BBQ Ranch Dressing: In a bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup barbecue sauce, 1/4 cup chopped fresh parsley, 2 tablespoons chopped chives, and 1 clove finely chopped garlic. Adjust the consistency with buttermilk until thinner, and add hot sauce and kosher salt to taste.
3. Assemble the Salad: In a large bowl, combine 1 head of chopped iceberg lettuce, 1 pint of halved grape tomatoes, 1 bunch of sliced scallions, the cooked bacon, and most of the 1 pound of grated Cheddar cheese. Drizzle the BBQ ranch dressing over the salad and stir to combine.
4. Top with Pico de Gallo: Scatter pico de gallo over the salad, add the fried tortilla strips, and sprinkle with the reserved cheese. Serve immediately.
5. Make the Pico de Gallo: Dice 12 Roma tomatoes and 3 yellow or red onions into small pieces. Roughly chop 2 cups fresh cilantro leaves. Slice 1 to 2 jalapenos, scrape out the seeds, and dice finely. In a bowl, combine these ingredients, squeeze juice from 1 lime, and add salt to taste. Mix well and adjust seasonings as needed.

Recipe Tips

• Cook the Bacon Crisp: Make sure to fry the bacon until it is nice and crispy. This adds great texture and flavor to the salad.
• Fry Tortilla Strips Quickly: Don’t overcook the tortilla strips. Fry them for about 1 minute until golden and crisp to prevent them from becoming chewy.
• Adjust Dressing to Taste: When making the BBQ ranch dressing, taste it as you go. You can add more hot sauce or salt based on your preference.
• Use Fresh Ingredients: For the pico de gallo, use fresh tomatoes and cilantro. This will enhance the flavor of the salad and make it taste vibrant.
• Serve Immediately: This salad is best enjoyed right after mixing. Serve it immediately to keep the tortilla strips crunchy and the veggies fresh.

How To Store Leftovers

Let the leftovers Cowboy Salad cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 100g)

• Calories: 142.3
• Total Fat: 4.9g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 85.4mg
• Potassium: 451.2mg
• Total Carbohydrate: 21.6g
• Dietary Fiber: 6.7g
• Sugars: 0.7g
• Protein: 5.7g

More Pioneer Woman Recipe:

• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix
• Pioneer Woman Frog Eye Salad
• Pioneer Woman Spinach Strawberry Salad
• Pioneer Woman Grape Salad
• Pioneer Woman Cranberry Jello Salad