2 boneless skinless chicken breasts, butterfly cut to make 4 thinner breasts
1/2 cup BBQ sauce
1 large head romaine lettuce, chopped
3 roma tomatoes, diced
1-2 avocados, diced
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 green onions, chopped
1 cup shredded cheddar cheese
corn tortilla strips (cut 6-inch corn tortillas into strips, then halve them and fry in about an inch of vegetable oil, drain on paper towels)
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup milk
1 buttermilk Ranch seasoning packet
1/3 cup cilantro
1 clove garlic, minced
juice of 1 lime
2-3 pinches cayenne pepper
Preheat grill to medium-high. Season chicken breasts with salt and pepper. Clean and oil hot grates. Cook chicken, rotating once halfway through cooking and brush both sides with BBQ sauce during last minute or two of grilling. Transfer chicken to a plate, cover with foil and let rest 5-10 minutes then slice into small strips.
Combine all dressing ingredients in a blender and process until cilantro is finely chopped.
Layer your salad up with lettuce, beans, corn, tomato, avocado, chicken, cheese, and dressing. Then top with tortilla strips and enjoy!