Season chicken breasts with salt and black pepper. Grill or pan-cook over medium heat for 5–8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice and toss with BBQ sauce.

While the chicken rests, chop lettuce, dice tomatoes and onion, rinse and drain black beans, and warm the corn.

In a small bowl, whisk ranch dressing, BBQ sauce, and lime juice until smooth. Taste and adjust seasoning if needed.

Add lettuce to a large bowl. Top with chicken, corn, beans, tomatoes, onion, and cheese.

Sprinkle tortilla strips on top. Drizzle with BBQ ranch dressing and toss gently just before serving.