4 boneless, skinless chicken breasts
1/2 cup bottled BBQ sauce
8 cups packed torn mixed salad greens
2 tomatoes, chopped
2 cups fat free cheddar cheese, divided
1 can rinsed canned kidney beans
1 can (11 oz) Mexicorn, drained
2 green onions thinly sliced

Dressing:

1 cup fat free or Light Done Righ Ranch dressing
1 tsp. chili powder
3/4 tsp. ground cumin

Brush both sides of the chicken with BBQ sauce and grill or broil about 5" from heat for about 6 minutes per side or until juices run clear. Meanwhile in a large bowl, combine lettuce, tomatoes, 1 cup of the cheese, Mexicorn, black beans and the onions. Mix well. Combine dressing, chili powder and cumin. Mix well. Divide lettuce mixture onto 6 plates. Cut chicken crosswise into 1/2" thick slices and arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining cheese!