For the Chicken

(Shortcut: get a rotisserie chicken and take the meat off the bones. Toss the chicken with the BBQ sauce)

Add the pineapple juice and salt to a bag or glass container with the chicken. Do not marinate in a metal container. Marinate for at least 4 hours or overnight.

To Grill

1. Turn the grill to medium-high (about 400 degrees F). Oil grill grates generously.
2. Place chicken on the grill. Close the lid and grill for 5 minutes on one side.
3. Flip the chicken, close the lid, and grill for 5 minutes.
4. Open the grill and flip the chicken, and baste with BBQ sauce. Grill, with the lid closed, for 1-2 minutes. Flip and baste the other side of the chicken with the BBQ sauce. Close the lid, and grill for another 1-2 minutes (until BBQ sauce is slightly charred and nice and sticky).

Remove chicken to a platter and tent with foil for 5-10 minutes. After the chicken rests, cut it into slices.

For Stovetop

1. In a sauté pan over medium-high heat, add oil.
2. Remove the chicken from the marinade and sauté for 6 minutes. Flip and sauté for another 6 minutes. Remove from heat. Place chicken on cutting board and tent with foil for 5-10 minutes.
3. Slice chicken and toss with 1/4 cup of the BBQ sauce.

For the BBQ Sauce

In a small saucepan over medium-high heat, add all the ingredients. Allow the sauce to come to a boil, stirring to combine. Once at a boil, turn the heat down to low and simmer for 10-15 minutes or until the sauce has thickened. Remove from heat and set aside until ready to use. The sauce will last in the refrigerator in an airtight jar for 7 days.

For the Corn

If using frozen corn, prepare according to package directions.

If grilling, remove the husk from the corn. While the chicken is grilling, on the other side of the grill (heated to medium high or 400 degrees), oil the grill grates. Lay the corn cobs on the grill. Close the lid and grill. Turn the cobs every 2 minutes or until the kernels are slightly charred.

To get the kernels off the cob, cut a small portion of the end of the cob off so it has a flat base and can stand up straight. While the cob is standing upright, run your knife down the cob with your knife just behind the kernels.

Set aside.

To Assemble the Salad

In a big bowl, add the lettuce, beans (drained and rinsed from the can), and corn. Add the slices of chicken and then top with cilantro, green onions, cheese, avocado, and tortilla strips.

Drizzle BBQ sauce and ranch (or your favorite herby dressing) over the salad.

Serve cold!