Barbeque Chicken Salad

Barbeque Chicken Salad

2 to 3 skinless, boneless chicken breast halves
1 head romaine lettuce, chopped
6 to 8 cups spring mix lettuce
1 cup tomatoes, seeded and diced
1 diced ripe avocado
1 cup corn (fresh off the cob if in season)
1 can (15 ounces) black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro
2 cups prepared ranch dressing
1 cup BBQ sauce, divided

Grill chicken breasts, brushing with 3/4 of a cup of BBQ sauce. Mix remaining 1/4 cup BBQ sauce with ranch dressing. Chill dressing until ready to serve. Cut grilled chicken into thin strips or chunks. Place lettuce on a large platter or individual plates. Top lettuce with tomatoes, avocados, corn and beans. Next place chicken on top, then cheeses and cilantro. Serve right away with dressing on the side.

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