Simple BBQ Chicken Chopped Salad recipe in a large white bowl with a silver fork.
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BBQ Chicken Chopped Salad with Roasted Corn and Pineapple

Servings 4 entree sized portions
Author Heather Cheney

Ingredients

  • 3 C chopped cooked chicken
  • 2 to matoes diced
  • 1/2 red onion diced
  • 1 avocado diced
  • 1/4 C chopped fresh cilantro
  • 1/2 head romaine lettuce chopped
  • 1 16 oz. can pineapple tidbits drained
  • 2 C fresh or frozen corn kernels
  • olive oil salt, pepper
  • 1 packet ranch dressing mix
  • 1/2 C + 2 tbsp prepared BBQ sauce
  • 1/2 C mayonnaise
  • 1 C milk
  • 1 tbsp lime juice

Instructions

  • Preheat oven to 450°
  • Spread corn and drained pineapple on a baking sheet. Sprinkle with salt, pepper, and a little drizzle of olive oil.
  • Bake for 15-20 minutes or until the corn and pineapple starts to brown and caramelize. Let cool completely.
  • Combine all ingredients for salad and toss to combine.
  • Whisk dressing ingredients together and drizzle over salad when serving.