Place the shredded chicken in a large bowl.
Add the corn, cherry tomatoes, black beans, cheddar cheese, romaine lettuce, and red onion to the bowl.
Gently mix all the ingredients together until well combined.
Pour the BBQ sauce over the mixture and fold it in carefully to ensure everything is evenly coated.
Season with salt and pepper according to your preference.
If you’re including avocado, add it now and stir gently to avoid mashing it.
Serve the salad in individual bowls, drizzling ranch dressing on top.
For an extra crunch, sprinkle tortilla chips over each serving.
Enjoy right away, or let it chill in the fridge for about half an hour for a cooler flavor experience.