BBQ Chicken Salad w/ Grilled Corn and Creamy Cilantro Lime Ranch Dressing

This is my all-time favorite salad, and can be done so many ways.  It's all over the internet and on thousands of blogs, I'm sure, but this is the way I do it, and LOVE it - there is something magical about grilled sweet corn, cut right off the cob.  In the winter, I'll used canned sweet white corn, but it is just not the same.  This is a great salad to prepare ahead of time, and assembly is very quick!  The ingredients are approximate, so do what you like!  There is not a better summer salad!

Grilled BBQ Chicken, marinated and grilled to perfection, diced

Romaine Lettuce mixed with Spinach

Black Beans, rinsed and drained

Sweet Corn on Cob, grilled in tin foil on BBQ for 12-15 minutes (on raised rack), and cut off cob

Fresh Tomatoes, diced

Green Onions, diced

Avocadoes, diced

Mexican Cheese, shredded

Tortillas Chips, crushed

Sweet Baby Ray's Original BBQ Sauce (there is no substitute!)

Creamy Cilantro Lime Ranch (recipe below)

Layer on plate (or an open quesadilla, my favorite!): Lettuce/Spinach mix, tomatoes, avocadoes, black beans, sweet corn, black beans, chicken, cheese, chips.  Drizzle with creamy cilantro lime ranch and BBQ sauce.  Toss and enjoy!

Creamy Cilantro Lime Ranch

1.5 TBS. Hidden Valley Ranch dressing powder

1/2 c. mayo

1/2 c. milk

2 TBS. fresh lime juice

1/4 c. cilantro, finely chopped

1 jalapeno, finely chopped (optional - for heat)

Mix ingredients in blender and blend until smooth.  Refrigerate for 2 hours, or overnight, to thicken.