Adjust oven rack to the middle position and preheat to 375 degrees F. Place the chicken in an 8x8-inch baking dish and cover evenly with the KRAFT Barbecue Sauce. Cook for 20-25 minutes, or until the chicken's internal temperature reaches 165 degrees F. Let the chicken cool slightly and slice on a diagonal.
In a large bowl add the romaine lettuce, 1/4 cup of the chopped cilantro, corn, radishes, black beans, VELVEETA Shredded Cheese, and tomato. Toss until all of the toppings are evenly distributed. Pour the salad out onto a large platter and top with the sliced chicken and avocado.
In a small bowl mix the KRAFT Ranch Dressing and the remaining 1/4 cup cilantro together. Top the salad with the ranch dressing mixture serve.