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–+ servings
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

This BBQ chicken salad is packed with lots of fun ingredients and super fun to eat! Top it with a bbq ranch dressing for ultimate satisfaction!
Course Salad
Cuisine American
Keyword dinner salad, loaded salad, roasted pineapple
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 big salads
Calories 1107kcal
Author Heather Cheney

Ingredients

  • 3 C chopped cooked chicken
  • 2 to matoes diced
  • ½ red onion diced
  • 1 avocado diced
  • ¼ C chopped fresh cilantro
  • ½ 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
  • ½ C + 2 tablespoon prepared BBQ sauce
  • ½ C mayonnaise
  • 1 C milk
  • 1 tablespoon 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.

Nutrition

Serving: 1salad | Calories: 1107kcal | Carbohydrates: 76g | Protein: 15g | Fat: 90g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 603mg | Potassium: 1324mg | Fiber: 17g | Sugar: 39g | Vitamin A: 1267IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 4mg