BBQ Chicken Salad


  • 1 tablespoon of olive oil
  • 2 boneless, thin-sliced chicken breasts without the skin
  • Kosher salt and fresh ground black pepper, to taste
  • 6 cups of chopped romaine lettuce
  • 1 Roma tomato diced
  • 3/4 cup of canned corn kernels, drained
  • 3/4 cups canned black beans, drained and rinsed
  • 1/4 cup of diced red onion
  • 1/4 cup of shredded Monterey Jack cheese
  • 1/2 cup of shredded cheddar cheese
  • 1/4 cup of Ranch dressing
  • 1/4 cup of BBQ sauce
  • 1/4 cup of tortilla strips


  1. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Season with salt and pepper to taste. Add to the skillet and cook, flipping once, until cooked through, about 3-4 minutes on each side. Allow to cool before dicing into bite-size pieces.
  3. Remove one of the vents from a can and fill it halfway with BBQ sauce. Prepare the salad by layering romaine lettuce, chicken, tomato, corn, beans, onion, and cheese in a large bowl. Pour Ranch dressing and BBQ sauce over the top and gently stir to combine
  4. Serve immediately, garnished with tortilla crisps.