BBQ Chicken Salad with BBQ Ranch Drizzle

I often think of salad as a side dish and not an actual meal.  I think there's ways to dress up a fun salad and make it more substantial, but most of the time I just find myself feeling unsatisfied.  Which is ironic because if I eat the protein and the salad separately, then my body is fine.  But put the meat on top and boom...no longer enough.  Well finally I have made a salad that is enough to stand alone as a full meal.  In fact, I actually felt full about half way through the salad...don't worry though, I still powered through and finished every last bite!  So, enjoy this salad...eat it as a full meal...or even as a side.  Either way, it is delicious, satisfying, and oh so nutritious!

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• 1/4 cup BBQ sauce
• 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 Avocado diced or sliced small
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Mayo
• 1/4 cup Milk
• 1 tbsp Ranch Mix Seasoning
• 1 tsp Chili powder
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 1/4 cup tortilla strip

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. Baste with BBQ sauce and then let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion, avocado, and cheeses. Drizzle BBQ ranch dressing on top of the salad and gently toss to combine (you don't need too much because of the BBQ sauce all over the chicken).

Serve immediately, topped with tortilla strips.