Source: Chef John Riley – Ruby’s Diner, Phoenix, Arizona
10 ounces salad mixture
1 chicken breast, grilled and cut into 1-inch cubes
2 ounces tomatoes, diced
2 ounces black beans, drained
2 ounces cheese
6 cucumbers, skinned and diced
2 ears corn, cooked and cut off the cob
1/4 avocado, peeled, pit removed and sliced
1-1/2 ounces barbecue sauce, divided
2 ounces ranch dressing
Place salad mixture in a bowl. Add ranch dressing and 1 ounce barbecue sauce; gently toss until mixture is evenly coated. Top the salad with the ingredients in the following order: tomatoes, cheese, cucumbers, black beans and corn. Top salad with chicken. Drizzle remaining barbecue sauce over the chicken. Garnish with avocado.