BBQ Chicken Salad

1: Marinade chicken in BBQ sauce for at least 30 minutes.

2: Heat grill or skillet over medium heat.

3: Add chicken to pan and cook until internal temperature reaches 165°F, about 18 minutes total.

4: Rest chicken, then dice.

5: Bring a pot of water to a boil with 2 tablespoons of salt.

6: Add corn and cook until bright yellow, about 5 minutes; slice from cob once cooled.

7: Heat oil in a skillet over medium-high heat; fry tortilla strips until crispy, about 3-5 minutes.

8: Transfer tortilla strips to a paper towel lined plate and salt immediately.

9: Combine lettuce, chicken, corn, tomatoes, green onion, avocado, and beans in a large bowl.

10: Drizzle with dressing and BBQ sauce, then toss well.

11: Top with tortilla strips.