Step 1

Heat a grill, grill pan, or skillet over medium-high heat. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through. In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs, if desired. Serve with the remaining ranch alongside.

Step 2

In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)