BBQ Chicken Chopped Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips. I like to serve it with the Tomitillo Ranch dressing and an avocado would be wonderful in this salad too.