BBQ Chicken Salad

I came across this recipe on Pinterest recently and decided to give it a try, since we eat a lot of salads in the summer.  I'm glad I found this one, because it was a hit and it'll be going into my regular rotation of summer recipes!  I've made a few small adjustments to the original recipe to suit our tastes and to make it more cost-effective.

BBQ Chicken Salad
Boneless, skinless chicken breasts
Salt and pepper
Barbecue sauce
Romaine, chopped
Frozen corn kernels, thawed (or fresh, cooked and cut off the cob)
Black beans
Green onions, chopped
Cheddar cheese, shredded
Tortilla chips, crushed
Creamy barbecue dressing (recipe below)

Preheat grill to medium-high heat.  Pound chicken breasts until they are uniform in thickness (or you can slice them, lengthwise so they'll cook evenly).  Season chicken breasts with salt and pepper.  Grill until cooked through, brushing with barbecue sauce during the last few minutes of cooking.

While the chicken is grilling, prepare other ingredients.  When chicken is done, remove from grill and chop into bite-sized pieces.  You can either throw chicken and all remaining ingredients into a large bowl and toss, or have each person assemble their own salad, which is how we did it.

Creamy Barbecue Dressing
1 cup mayonnaise
1/3 cup milk
1/3 cup buttermilk
1 Tbsp lime juice
1 tsp distilled vinegar
1 tsp sugar
1 clove garlic, minced
1/2 tsp salt
1/8 tsp cayenne
1/8 tsp black pepper
1/4 to 1/2 cup barbecue sauce

Combine all ingredients; mix well.  Refrigerate until ready to use.