BBQ Chicken Salad

In a small bowl, mix the first 8 ingredients together to make the Barbecue Dressing. Stir with a whisk to mix well. Place 1/4 cup of the dressing in a smaller bowl and set both bowls aside.

If using fresh or frozen corn, cook it briefly in boiling water until just tender. Drain and cool. If using canned corn, drain it well. Combine the corn, black beans and red bell pepper in a small bowl and set aside.

Season the chicken breasts on both sides with salt and pepper. Brush the chicken with the reserved 1/4 cup of Barbecue Dressing. Grill or broil the chicken until cooked through, at least 5 minutes per side (depending on the thickness of the breasts, it may take longer – make sure there is no pink inside). Let the chicken cool a bit, and then cut it into bite-sized pieces.

Place the Romaine lettuce in a large bowl. Toss with the Ranch dressing to taste. Divide the Romaine between 4 plates. Place a quarter of the corn mixture on top of each serving. Next divide the red onions and Jack cheese among the plates. Add the chicken on top of the onions and cheese. Drizzle a little of the Barbecue Dressing on top of each salad. Finally, top with the crushed tortilla chips.

Pass the extra Barbecue Dressing at the table so diners can add to taste.