BBQ Chicken Southwestern Salad

4 chicken breasts
1/2 cup water
1 1/2 cups bbq sauce

1 can black beans
1 can sweet corn
2 large tomatoes
1 large avocado
1 red bell pepper
1/2 cup cilantro
juice of 2 limes
1 tsp salt
1 tsp sugar

1 1/2 cup ranch dressing
1 small tomatillo
3/4 cup cilantro
juice of 1 lime

Chopped romaine lettuce
Crushed corn chips

Put chicken, water and BBQ sauce in crock pot on low for 6 hours.
Drain and rinse black beans and combine with corn. Dice avocado, tomatoes, bell pepper, and cilantro and add to the bowl. Pour the juice of 2 limes on the top. Mix in salt and sugar. Let refrigerate for at least 30 minutes.
Blend ranch, tomatillo, cilantro and lime juice until smooth. Refrigerate for at least 1 hour.
Serve all together with lettuce and chips.