Inspired by The Cheesecake Factory's famous dish, this recipe brings the beloved BBQ Chicken Ranch Salad to your home kitchen with all its vibrant flavors and textures.
**Prepare the Chicken:** Pat chicken breasts dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until cooked through and an internal temperature of 165°F (74°C) is reached. Alternatively, grill the chicken until cooked through.
**Glaze the Chicken:** During the last minute of cooking, or immediately after removing from heat, brush both sides of the cooked chicken breasts generously with BBQ sauce. Let the chicken rest for 5 minutes, then slice into thin strips or dice into bite-sized pieces.
**Prepare Salad Components:** While the chicken cooks and rests, wash and chop the romaine lettuce. Rinse and drain the black beans and corn. Halve the cherry tomatoes or dice the Roma tomatoes. Dice the ripe avocados. If not pre-shredded, shred the cheddar cheese.
**Assemble the Salad:** In a large mixing bowl or on individual plates, create a bed of chopped romaine lettuce.
**Layer Toppings:** Evenly distribute the black beans, corn, shredded cheddar cheese, diced tomatoes, and diced avocado over the lettuce base.
**Add Chicken and Crunch:** Arrange the sliced BBQ chicken over the salad. Top generously with crispy tortilla strips.
**Dress and Serve:** Drizzle the creamy ranch dressing over the entire salad. Serve immediately and enjoy your homemade Cheesecake Factory-style creation!