FOR THE BBQ CHICKEN SALAD:
2 boneless, skinless chicken breasts, pounded 1/2-inch thick
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons prepared BBQ sauce (your favorite brand)
6 cups chopped romaine lettuce
1 cup cherry or grape tomatoes, halved
1 cup canned low sodium black beans, rinsed and drained
1/2 cup canned Mexicorn, drained
1/4 cup diced red onion
Crushed tortilla chips or strips, for serving
Chopped fresh cilantro, for serving
FOR THE BBQ RANCH DRESSING:
1/3 cup prepared light ranch dressing (I found a Greek yogurt-based dressing in the refrigerated section of the grocery store that I love)
1 tablespoon BBQ sauce
Preheat a grill to medium high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with BBQ sauce, then grill the other side for 3-4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with BBQ sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the BBQ sauce and ranch dressing. Taste and adjust the ratio as desired.
In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.