Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Stem, seed, and cut green pepper into 1/2" dice. Stem cilantro and roughly chop leaves. Peel and halve red onion. Slice red onion into thin strips (julienne). Rinse and drain black beans and corn kernels. Rinse chicken and pat dry.

Place chicken on a baking sheet and drizzle with 1 tsp. olive oil. Season with a pinch of salt and pepper. Bake until chicken has reached an internal temperature of 165 degrees, 12-15 minutes. Remove from baking sheet and set aside. While chicken cooks, make salad.

Slice tortillas into thin strips and toss with 1 tsp. olive oil on second baking sheet. Bake for 5-7 minutes, or until crispy and lightly browned. Remove from oven, season with a pinch of salt, and set aside. Watch closely, as the tortillas can burn easily. Transfer to a plate when light brown so they don't overcook.

Combine lettuce, corn, tomatoes, green pepper, black beans, and red onion in a large mixing bowl.

When chicken is cool enough to handle, use two forks to shred into long pieces in a medium mixing bowl. If you prefer a quicker preparation, just cut chicken into 1/2" dice.

Compose a pile of salad in the middle of the plate. Top salad with shredded chicken, a drizzle of BBQ sauce, and ranch dressing. Arrange tortilla chips on top of salad and garnish with cilantro.