Divide romaine between four plates. Top with chicken, cheese, carrots, tomatoes, green onions and tortilla strips. Spoon Marie’s Lite Ranch Dressing over salads and drizzle with barbecue sauce.
Note: To make tortilla strips, slice corn tortillas into thin strips. Heat 1/2 inch of oil in skillet to 350ºF and fry until golden. Drain thoroughly and sprinkle lightly with salt. Store airtight.