Bake or grill chicken breasts to an internal temperature of 165°F. Set aside to cool. Shred or cut into bite-sized pieces. This can be done in advance. Store, covered, in the refrigerator, until ready to use.

Add chicken pieces and BBQ sauce to a small bowl. Mix together. Set aside.

In a large bowl, add lettuce and 8 ounces cabbage (pick out about 1/8 cup of red cabbage and set aside for garnish). Toss to mix.

Add cole slaw dressing. Mix well.

Turn salad out into a large serving bowl or onto a large serving platter or plate.

Place BBQ chicken, corn and tomatoes on top of the mixed greens, in 3 separate spots, forming a triangle in the center of the salad.

Place reserved 1/8 cup red cabbage in the center of the triangle, to garnish.

Serve cold.