BBQ Chicken Salad

Ingredients:

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 homemade barbecue sauce, or prepared store-bought sauce
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 homemade barbecue sauce, or prepared store-bought sauce

Directions:

1.Preheat a barbecue to medium-high warmth. Brush the two sides of the beat chicken bosom with olive oil and sprinkle with salt and pepper. Flame broil on one side for 4 minutes, flip, brush the barbecued sides with grill sauce, at that point barbecue the opposite side for 3 to 4 minutes, until the point when the chicken is cooked through. Evacuate to a serving plate and brush the other flame broiled agree with grill sauce. Cover and let rest for 5 minutes, at that point slash into chomp estimated pieces.

2.Set up the dressing: In a little bowl or estimating glass with a gush, blend together the farm dressing and grill sauce. Taste and alter the proportion as wanted.

3.In an expansive serving dish, consolidate the romaine, tomatoes, beans, Mexicorn, red onion, and cleaved chicken. Shower the plate of mixed greens with dressing, at that point hurl to daintily coat. Serve instantly, finished with smashed tortilla chips and cilantro.