BBQ chicken salad... 15 minutes

the goods:

1 tablespoon olive oil

2 boneless skinless chicken breasts, pounded thin

1 head of romaine lettuce, chopped

1 roma tomato, diced

1 can corn kernels, drained

1 can black beans, rinsed and drained

1/4 cup shredded monterey jack cheese

1/4 cup shredded cheddar cheese

homemade ranch dressing, barbecue sauce, tortilla strips, and

chopped chives, for serving

Heat olive oil in a medium skillet over medium-high heat. Season chicken breasts with salt and pepper. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-sized pieces. I like to set up a salad bar and let everyone add what they want, or you can toss it all together in a bowl!