Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 pound boneless skinless thin-sliced chicken breasts
  • Salt and pepper (to taste)
  • 2-3 heads Romaine lettuce (chopped)
  • 1 cup cherry tomatoes
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup barbecue sauce (divided)
  • 1/2 cup Ranch dressing
  • 1/2 cup crushed tortilla chips

Instruction

  • In a large skillet, heat oil over medium-high heat.
  • Season chicken with salt and pepper and place in skillet. Cook 3-4 minutes, then flip. Using a pastry brush, brush 1 tablespoon of barbecue sauce onto the chicken. Continue cooking an additional 3-4 minutes.
  • Flip chicken and brush the other sides with an additional tablespoon barbecue sauce. Cook for 1 minute more on each side, or until cooked through. Remove from heat. When chicken has cooled to the touch, chop into bite-sized pieces. Set aside.
  • To prepare the salad, add lettuce, tomatoes, corn, black beans, onion, and cheese to a large bowl. Toss to combine.
  • Divide the salad into individual portions (on 4-6 large plates or bowls). Top each salad with barbecue chicken and tortilla chips, then drizzle with ranch and barbecue sauce.
  • Enjoy!