For the BBQ Chicken Salad:

• 2 boneless, skinless chicken breasts, pounded 1/2 inch thick
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons homemade barbecue sauce or prepared store-bought sauce
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1 cup canned low-sodium black beans, rinsed and drained
• 1/2 cup canned Mexicorn, drained
• 1/4 cup diced red onion
• Crushed tortilla chips or strips for serving
• Chopped fresh cilantro for serving

For the BBQ Ranch Dressing:

• 1/3 cup prepared light ranch dressing
• 1 tablespoon homemade barbecue sauce or prepared store-bought sauce