Brush the chicken breasts with olive oil and sprinkle both sides with BBQ seasoning. Grill the chicken over medium to medium high heat for 4 to 6 minutes per side, depending on thickness of the chicken.

Note: Chicken can also be baked in a dish at 400 degrees for 30 to 35 minutes.

Once the chicken is cooled slightly, dice or shred the chicken.

Cut the romaine lettuce and divide the lettuce between five meal prep containers.

Top each with the chicken, corn, black beans, and cheese.

Mix together the ranch and BBQ sauce. Divide the dressing into five 2 oz. containers with lids and place the dressing container with the salad.

Store in the fridge, best if eaten within three days.