Prepare the Chicken

1. Season the Chicken: Rub the chicken breasts with olive oil, then sprinkle with salt and pepper.
2. Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for 5-6 minutes on each side until cooked through and no longer pink in the center.
3. Add Barbecue Sauce: Brush barbecue sauce onto the chicken during the last minute of cooking, allowing it to caramelize slightly.
4. Slice the Chicken: Let the chicken rest for 5 minutes, then slice into strips or cubes.

Assemble the Salad

1. Layer the Greens: Start with romaine and spinach as the base in a large bowl or individual plates.
2. Add Veggies: Top with cherry tomatoes, red onion, black beans, corn, and avocado.
3. Include Cheese: Sprinkle shredded cheddar cheese over the top.
4. Place the Chicken: Add the sliced barbecue chicken on top of the salad.

Make the Dressing

1. Mix Ingredients: In a small bowl, whisk together ranch dressing, barbecue sauce, and lime juice until smooth.
2. Drizzle the Dressing: Pour the dressing over the salad, or serve it on the side.

Add Toppings

1. Finish with Crunch: Sprinkle tortilla strips over the salad.
2. Garnish: Add fresh cilantro and lime wedges for extra flavor and a pop of color.