BBQ Chicken Chopped Salad with Roasted Corn and Pineapple


Ever lay in your bed unable to sleep and conjure up a killer recipe in your head?

I do.

Well, I did last night.

It was the sort of night where I just couldn’t get comfortable. Too hot, too cold. The baby intermittently crying and soothing herself back to sleep and my brain running in a thousand directions. I did finally fall asleep, but of course, an hour later my cutie girl was awake and ready to play at FIVE-THIRTY! Not cool sweetie, not cool.

So really, the big question is why am I still awake writing to all you lovely people right now other than the fact that I’m crazy? One word- salad.

Well, actually 4. BBQ chicken chopped salad. Does BBQ count as a word {2…3?}?

Late last night while I was in the midst of contemplating the cosmos, and what color I should paint my fingernails in the morning, I had a salad epiphany. My favorite part about it? The roasted corn and pineapple. Seriously good.

Here we go…

You’ll start this deliciousness by roasting your pineapple and corn. Spread some fresh or frozen corn kernels and a can of pineapple tidbits ( i love that word) out on a baking sheet and sprinkle with salt, pepper, and a drizzle of olive oil. Stir around to make sure everything is well coated and bake at 450° for 15-20 minutes.

Once the tidbits are nice and caramelized, take them out of the oven and let cool. Try not to pick the pineapple out and eat it all before it even sees the salad. It’s amazing. It will be hard and it will be worth it.

You’ll also need some cooked chicken. ‘Bout three cups worth of cooked, chopped chicken. I like to make my chicken like this and season it liberally with this. I go through Montreal chicken seasoning like mad in the summer time. It’s perfect for grilling.

Pretty chicken. Yummy chicken. Here chicky chicky. {Have I mentioned that I’m tired?}

Let’s start chop, chop, chopin’ away! Tomatoes, red onion…


Lettuce. If you don’t think this is pretty, you probably don’t like pretty things and that’s sad. I’ve always loved cutting into heads of lettuce and cabbage and looking at the patterns. I’m appreciative like that.

It’s coming together. Almost there.

I somehow managed to forget to take a picture of the avocado and cilantro. Don’t forget to put it in your salad though. I heart avocados.

Once the corn and pineapple is cool you can add that into the bowl too. Chicken too. Here chicky chicky…

Now for the dressing! THE DRESSING! It seems simple, but it totally makes this whole salad mesh into one big bowl of delight. Mix up these ingredients with a little bit of lime juice and you’re good to go!

Toss, eat, consume, repeat.

BBQ Chicken Chopped Salad with Roasted Corn and Pineapple
Serves: 4 entree sized portions
For the Salad:
  • 3 C chopped, cooked chicken
  • 2 tomatoes, 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
For the Dressing:
  • 1 packet ranch dressing mix
  • ½ C + 2 tbsp prepared BBQ sauce
  • ½ C mayonnaise
  • 1 C milk
  • 1 tbsp lime juice
  1. Preheat oven to 450°
  2. Spread corn and drained pineapple on a baking sheet. Sprinkle with salt, pepper, and a little drizzle of olive oil.
  3. Bake for 15-20 minutes or until the corn and pineapple starts to brown and caramelize. Let cool completely.
  4. Combine all ingredients for salad and toss to combine.
  5. Whisk dressing ingredients together and drizzle over salad when serving.
Heather @







  1. says

    I made this tonight for the family and they loved it!! Definitely will be making it again. Even my husband who’s iffy on chicken said it was great. Thanks for sharing.

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