Barbecue Chicken Salad With Bbq Ranch Dressing

• FOR THE DRESSING:
• 1/3 cups Greek Yogurt, Plain
• 1 Tablespoon Barbecue Sauce (your Favorite Kind)
• 1 teaspoon Hidden Valley Ranch Seasoning Packet
• 1/2 teaspoons Milk
• FOR THE CHICKEN:
• 6-3/4 ounces, weight Chicken, Skinless, Boneless
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 Tablespoon Barbecue Sauce (your Favorite Kind)
• FOR THE SALAD:
• 4 cups Romaine Lettuce
• 1/2 cups Corn, Fresh Or Frozen That Was Thawed
• 1/2 cups Black Beans
• 1 whole Tomato, Diced
• 1/2 cups Cucumber, Peeled, Diced
• 1/4 cups Scallions, Diced
• 4 whole Tortilla Chips, Crushed

1. For the dressing, add yogurt, barbecue sauce, ranch seasoning and milk. Mix until combined; refrigerate until ready to use.
2. Heat grill over medium heat. Flatten chicken and sprinkle with salt and pepper. Place chicken on grill; add barbecue sauce to one side. After about 5 minutes, flip chicken and add remaining barbecue sauce. Cook until no longer pink. Cut chicken into bite size pieces.
3. To assemble the salad, evenly divide between two plates the lettuce, corn, black beans, tomato, cucumber, chicken, scallions and tortilla chips. Top with barbecue ranch dressing.

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Taken from tastykitchen.com/recipes/salads/barbecue-chicken-salad-with-bbq-ranch-dressing/ (may not work)