BBQ Chicken Salad

(I know this picture doesn't look too appetizing, but it's the best I could do!)

4 boneless chicken breasts

1 bottle BBQ sauce

1/2 cup water
2 bags romaine lettuce
3-4 tomatoes, chopped
1 cup cilantro, chopped
1 or 2 cans black beans
1 cup Monterey Jack cheese
Tortilla strips

1. Put chicken, water, and BBQ sauce in crockpot and cook on low for 4 hours. Shred chicken and refrigerate.
2. Combine chicken with remaining ingredients when ready to serve.

You can top with ranch dressing if you want, but I usually just toss the salad with a little extra BBQ sauce or use some of the BBQ sauce/water that the chicken was cooked in and use that as dressing.