BBQ Chicken Chopped Salad – I started this little blog years ago without much idea how to style food for photos. This BBQ Chicken Chopped Salad has long been a favorite and deserved better photos, so I refreshed the post to match how delicious it really is. I hope you enjoy it as much as I do.
How to Make BBQ Chicken Chopped Salad
This salad begins with roasted pineapple and corn for a sweet, smoky contrast to the savory chicken. Spread fresh or frozen corn kernels and drained pineapple tidbits on a baking sheet. Season with salt, pepper and a light drizzle of olive oil so everything gets a little caramelization. Roast at 450°F (230°C) for 15–20 minutes, until the edges begin to brown.
Remove the pan from the oven and let the pineapple and corn cool. The caramelized bits add great flavor; if you find yourself snacking on a few tidbits while they cool, that’s completely understandable.
You’ll also need cooked chicken. Leftover BBQ chicken works wonderfully here because it layers in extra flavor, but plain roasted or poached chicken is fine too since the dressing is bold and flavorful.
Add diced tomatoes and red onion for brightness and a bit of bite.
Use crisp romaine lettuce or your preferred crunchy green. Chopping the lettuce gives the salad a nice texture and allows every forkful to include a mix of ingredients.
When the roasted corn and pineapple have cooled, add them to a large bowl along with the chicken, tomatoes, red onion, diced avocado and chopped cilantro. Toss gently to combine so the avocado doesn’t get mashed.
If you forget the avocado or cilantro, add them—those fresh elements really lift the salad.
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The Dressing
The dressing is simple but essential: a creamy BBQ-ranch style dressing brings everything together. Whisk mayonnaise, a packet of ranch dressing mix, prepared BBQ sauce, milk and a splash of lime juice until smooth. Adjust the thickness with more or less milk to suit your taste. Drizzle over the salad right before serving and toss to coat evenly.
Serve immediately: toss, eat, enjoy, and repeat.
📖 Recipe
BBQ Chicken Chopped Salad with Roasted Corn and Pineapple
Ingredients
- 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
- 1 packet ranch dressing mix
- ½ C + 2 tbsp prepared BBQ sauce
- ½ C mayonnaise
- 1 C milk (adjust for consistency)
- 1 tbsp lime juice
Instructions
- Preheat oven to 450°F (230°C).
- Spread corn and drained pineapple on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake 15–20 minutes, until the corn and pineapple begin to brown and caramelize. Let cool completely.
- Combine the chicken, lettuce, tomatoes, red onion, avocado, cilantro, and cooled roasted corn and pineapple in a large bowl. Toss gently to combine.
- Whisk together the ranch mix, mayonnaise, BBQ sauce, milk and lime juice. Drizzle over the salad when serving and toss to coat.
Nutrition Facts
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Calories: 1107 kcal
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Carbohydrates: 76 g
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Protein: 15 g
Nutrition and Food Safety Disclosure
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