INGREDIENTS
2
boneless, skinless chicken breasts, pounded 1/2 inch thick
2 tsp
extra-virgin olive oil
1/2 tsp
kosher salt
1/4 tsp
ground black pepper
2 tbsp
homemade barbecue sauce, or prepared store-bought sauce
6 cups
chopped romaine lettuce
1 cup
cherry 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
1/3 cup
prepared light ranch dressing (I found a Greek yogurt–based dressing in the refrigerated section of the grocery store that I love)
1 tbsp
homemade barbecue sauce, or prepared store-bought sauce