Brine the chicken breasts. This helps the chicken absorb moisture so that they don't dry out on the grill. In a large mixing bowl, whisk together 4 cups of cool water with fine sea salt until the salt is dissolved. Add your chicken breasts to the water, cover and refrigerate for 30 minutes.
While the chicken is brining, heat your grill to medium heat. Brush the grates with a little olive oil before placing the chicken on it.
Remove the chicken from the brine and pat dry with a paper towel. Coat the chicken with olive oil and season with paprika on both sides.
Place chicken on the hot grill, and baste the top side with BBQ sauce. Let it cook undisturbed for 5-6 minutes.
Flip the chicken over and move it to a cooler side of the grill. Baste the other side with BBQ sauce. Cover the grill and let them finish cooking until the internal temperature reaches 165°F.
Remove from the grill and brush with a final coat of BBQ sauce. Cover and let rest for 5-10 minutes before slicing.
In a large serving bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced avocado, sweet corn kernels, black beans, diced red onion, and shredded cheese. Toss to combine.
Layer with sliced BBQ chicken.
In a small bowl, whisk together homemade ranch dressing and BBQ sauce. Drizzle the salad with the dressing and toss to coat, or serve the dressing on the side. Serve with tortilla chips and enjoy!
