BBQ Chicken Salad

This has got to be my favorite salad!  The BBQ sauce combined with the ranch dressing, drizzled over the mix of veggies, corn and beans is southwest brilliance.  But the real winner of this show goes to the chicken.  I dream about this chicken.  The pan seared, golden, crispy chicken breast, swimming among the BBQ sauce is almost too much for me to handle!  Chop that up and mix it in with all the rest of the goods and I am in salad heaven!  Maybe it's the Texas in me, but when it comes to salad love, my heart belongs to this bad boy.

For the chicken:
2-3 boneless, skinless chicken breasts
3 Tbsp olive oil
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 tsp salt
dash of cayenne pepper
1 cup barbecue sauce

Mix olive oil and seasonings in a large ziploc bag. Add raw chicken and coat evenly. Heat skillet over medium-high heat and coat with cooking spray. Place chicken breasts in skillet and cook for 7 minutes. Turn chicken and cook an additional 7 minutes, or until cooked through. Pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while flipping the chicken and basting with additional sauce if necessary. Remove chicken to cutting board and shred into large chunks then set aside to cool.

For the salad:
1 head of lettuce
1/4 cup cilantro, chopped
1 cup corn
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips (optional)
Tomatoes, diced
Avocado, diced
Cooked chopped chicken
BBQ sauce
Ranch dressing

Finely chop the lettuce, mix in cilantro then add to individual serving dishes. Top each serving with corn, black beans, tomatoes, avocado, BBQ chicken, cheese and tortilla strips and a drizzle of ranch dressing and BBQ sauce.

Source:  Who Wants Dinner