from: Katie Walker
2 grilled chicken breasts, cooled and sliced
1 8 oz can corn
1 8 oz can black beans
1 red onion diced
1 cup grated cheddar cheese
1 avocado cubed
1 cup tomato diced
1 4 oz can sliced black olives
1 large head or romaine lettuce
Assemble salad. Toss with equal parts ranch and BBQ sauce. Serve.
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