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
Method
- 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 chicken, 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.
