Preheat your grill to medium-high heat, around 400°F. Season chicken breasts generously with salt and pepper. Cook for 6-8 minutes, flipping halfway through, until it reaches an internal temperature of 165°F.

Once cooked, brush barbecue sauce onto both sides of the chicken and grill for an additional minute on each side to caramelize.

While the chicken rests, chop the romaine lettuce, slice cucumbers, and halve cherry tomatoes.

Slice the grilled chicken into strips after resting for about 5 minutes.

In a bowl, combine romaine, cucumber, tomatoes, and red onion. Add sliced chicken, cheddar cheese, and drizzle with ranch dressing. Toss gently.

Divide salad into plates and serve immediately.