BBQ Chicken Salad

INGREDIENTS

• 1 tablespoon olive oil


• 2 boneless, skinless thin-sliced chicken breasts


• Kosher salt and freshly ground black pepper, to taste


• 6 cups chopped romaine lettuce


• 1 Roma tomato, diced


• 3/4 cup canned corn kernels, drained


• 3/4 cup canned black beans, drained and rinsed


• 1/4 cup diced red onion


• 1/4 cup shredded Monterey Jack cheese


• 1/2 cup shredded cheddar cheese


• 1/4 cup Ranch dressing


• 1/4 cup BBQ sauce


• 1/4 cup tortilla strips

INSTRUCTIONS

• Heat olive oil in a medium skillet over medium high heat.


• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.


• To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.


• Serve immediately,topped with tortilla strips.