Layered Chicken Salad

Layered Chicken Salad ½ cup ranch dressing ½ cup BBQ sauce 2 heads Romaine or iceberg lettuce, washed and cut into pieces 3 cups chicken, cooked and cubed 1 can black beans, drained and rinsed 1 can corn, drained 1 cup cherry tomatoes, halved 1 red pepper, chopped ½ cup pitted black olives, chopped 2 cups shredded cheddar cheese Whisk the BBQ sauce and ranch dressing together in a bowl and set aside. In a 9 x 11" casserole dish, arrange half of the pieces of Romaine across the bottom, overlapping them slightly and making sure the entire bottom of the dish is covered. Evenly sprinkle half of the chicken pieces on the lettuce, then add ½ of each remaining ingredient - the beans, corn, tomatoes, red pepper and olives. Spread half of the dressing on top, then sprinkle on half of the cheese. Layer on the remaining lettuce and the second half of the remaining ingredients again, ending with the cheese. Wrap tightly with plastic wrap and chill overnight in the fridge. Cut into squares or just spoon it up, serve cold.