Place a medium-sized skillet over medium heat, add oil until it’s about ¼" deep and heat while you cut the tortillas into strips. Begin by stacking 3 or 4 tortillas and cutting them in half. Then, with the cut side facing you, slice the tortillas vertically into ¼" thick strips. Repeat until all of the tortillas have been cut into strips.

Test the temperature of the oil by placing one tortilla strip into the skillet. If it begins to fry gently, the oil is the correct temperature. (If you are using a thermometer, the oil should be 350–360 degrees.) Sprinkle 1/3 of the tortilla strips into the oil, separating and spacing them evenly as they are dropped into the oil—be sure not to overcrowd the pan. Allow the strips to fry 1–2 minutes until light golden brown and crispy. Remove the strips using a slotted spoon, onto a paper towel-lined plate to drain. Immediately season the strips lightly with salt and chili powder. Repeat until all of the strips have been fried then set them aside.

Add the cubed chicken and barbecue sauce to a medium-sized mixing bowl, toss until the chicken is completely coated with the sauce then set aside.

Arrange the chopped romaine on the bottom of a large salad bowl or platter then top it with the black beans, tomatoes, corn, Monterey Jack cheese, green onions and cilantro. You can either sprinkle the ingredients evenly over the top of the lettuce or group each ingredient together and toss just before serving.

Divide the salad onto individual plates and top with plenty of barbecue chicken, tortilla strips and ranch dressing on the side. Enjoy!