BBQ Chicken Salad

2 boneless, skinless chicken breasts
1 cup barbecue sauce (Use BBQ recipe here)

Marinate chicken in BBQ 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
1 avocado

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips.