Pat the chicken breasts dry with paper towels, then rub them evenly with olive oil on both sides. Season generously with salt, black pepper, and smoked paprika, making sure the seasoning adheres well to the meat. This creates a flavorful crust when grilled. Let the seasoned chicken sit at room temperature for 5 minutes while you prepare the grill.

Heat your grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for 4 minutes without moving them—this develops a nice char and locks in the juices. Flip the chicken, then immediately brush the top side with 2 tablespoons of BBQ sauce. Grill for another 3-4 minutes until the sauce caramelizes slightly. Flip once more, brush the second side with the remaining 2 tablespoons of BBQ sauce, and grill for 1 minute. Transfer the chicken to a cutting board and let it rest for 5 minutes—I find this makes a huge difference in keeping the meat juicy rather than dry.

While the chicken rests, chop the romaine lettuce into 1-inch ribbons and place it in a large bowl. Add the halved cherry tomatoes, rinsed black beans, corn, and thinly sliced red onion to the same bowl—don't toss yet. In a separate small bowl, whisk together the ranch dressing, 3 tablespoons of BBQ sauce, and fresh lime juice until smooth and well combined. This creates a tangy, smoky dressing that ties the whole salad together.

Slice the rested chicken into bite-sized pieces and add them to the salad bowl with the vegetables. Pour the dressing over the top and gently toss everything together until well coated and combined. Divide the salad among serving bowls or plates, then top each portion with a handful of crushed tortilla chips and a generous sprinkle of fresh cilantro. I like to add the chips right before serving so they stay crispy instead of getting soggy from the dressing.