| 2 Boneless Skinless Chicken Breasts | 1/2 Cup Corn Kernals, drained |
| 2 Tbsp Olive Oil | 1/2 Cup Black Beans, drained |
| Salt and Pepper | 1/4 Cup Monterey Jack Cheese, shredded |
| 5 Cups Romaine Lettuce, Chopped | 1/2 Cup Cheddar Cheese, shredded |
| 1 Roma Tomato, diced | Ranch Dressing |
| 1/3 Cup Red Onion, diced | BBQ Sauce |
| Tortilla Strips |
Season chicken with salt and pepper. Cook in oil until no longer pink. Allow to cool and cut into bite size chunks. To assemble salad layer lettuce, tomato, onion, corn, black bean, chicken and cheeses. Drizzle with ranch dressing and bbq sauce. Sprinkle with tortilla
