BBQ Chicken Salad
from Well Plated

1 tablespoon BBQ sauce

⅓ cup prepared light ranch dressing (I found a Greek yogurt-based dressing in the refrigerated section of the grocery store that I love)

Chopped fresh cilantro, for serving

Crushed tortilla chips or strips, for serving

¼ cup diced red onion

½ cup canned Mexicorn, drained

1 cup canned low sodium black beans, rinsed and drained

1 cup cherry or grape tomatoes, halved

6 cups chopped romaine lettuce

2 tablespoons prepared BBQ sauce (your favorite brand)

¼ teaspoon ground black pepper

½ teaspoon kosher salt

2 teaspoons extra virgin olive oil

2 boneless, skinless chicken breasts, pounded ½-inch thick