Barbecue Chicken Taco Salad

1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips or cubes
1 tablespoon vegetable oil
1/4-1/2 cup barbecue sauce
1 (10-ounce) can corn, drained
1 (10-ounce) can black beans, rinsed and drained
1/4 cup diced red onion
1 medium tomato, diced 
Lettuce
Cheddar cheese, grated
1 bag tortilla chips
Ranch dressing and salsa
In a skillet, cook chicken for 6 minutes or until juices run clear. Once chicken is cool enough to handle, toss with barbecue sauce; set aside. In a bowl, mix together corn, black beans, onion, and tomato to make relish. On individual plates, layer the lettuce, barbecue chicken, cheese and relish. Crush chips over top. Serve with ranch dressing and salsa on the side.



Picture coming soon