Barbeque Chicken Salad

A local restaurant serves a tasty version of this salad, so I thought I'd try to duplicate it at home. I have to say that mine is just a little bit better than theirs! :)

Barbeque Chicken Salad
Serves 4-6

2 Chicken Breasts
Green Leaf Lettuce, washed
Baby Spinach, washed
3/4 Cup white corn
1 can black beans
3/4 cup Tomatoes (I like to use cherry tomatoes because they are sweeter and cuter, but any tomatoes will work)
1/2 Yellow onion
2 Tbs Flour
2 Tbs Butter
Grated cheese
Ranch Dressing
Barbeque sauce

Cook chicken breast and cube or shread. Baste with barbeque sauce if desired, set aside. Over medium-low heat, melt butter. Chop onion into thin strips and add to butter. Sautee for a few minutes until soft, then add flour, making sure each onion is coated. Continue cooking until golden brown and crunchy to taste. Cool on a paper towel. Cook corn and heat black beans, chop tomatoes. Prepare dressing by mixing ranch dressing and barbeque sauce in 3 Ranch:1 Barbeque ratio. Tear lettuce and spinach if nessecary. Assemble all ingredient in salad, top with shredded cheese.

Although the onions are my favorite part of this recipe, we've had the salad without and it is still delicious!