Bbq Chicken Chopped Salad With Roasted Corn And Pineapple

• FOR THE SALAD:
• 2 cups Fresh Or Frozen Corn Kernels
• 1 can Pineapple Tidbits (16 Oz Can), Drained
• Salt And Pepper, to taste
• Olive Oil, Just A Bit To Drizzle On The Corn Before Roasting
• 3 cups Chopped Cooked Chicken
• 2 whole Tomatoes, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Avocado, Peeled, Pitted, And Diced
• 1/4 cups Fresh Cilantro, Chopped
• 1/2 heads Romaine Lettuce, Chopped
• FOR THE DRESSING:
• 1 package Ranch Dressing Mix (1.25 Oz Packet)
• 1/2 cups Plus 2 Tablespoons Of Prepared BBQ Sauce
• 1/2 cups Mayonnaise
• 1 cup Milk
• 1 Tablespoon Fresh Lime Juice

1. Preheat oven to 450u0b0F.
2. 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. Then remove it from the oven and let it cool completely.
3. Then combine all of the ingredients for the salad (including the corn and pineapple) and toss to combine.
4. Whisk dressing ingredients together and drizzle over salad when serving.

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Taken from tastykitchen.com/recipes/salads/bbq-chicken-chopped-salad-with-roasted-corn-and-pineapple/ (may not work)