| 9 | 250 | 334 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 4 |
| 4 breast | Chicken breast, boneless, skinless |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Sea Salt |
| 1/2 cup | Chicken broth (stock) |
| 4 leaf | Lettuce, romaine (topping - torn) |
| 1 cucumber(s) | Cucumber (topping - diced) |
| 8 tbsp | Guacamole (topping - 2 tbsp. per salad) |
Cook chicken breasts in a crock pot with stock, and herbs/spices.
Cook over low heat for 4 hours.
Shred chicken after it's cooked. OR pan fry in 1 teaspoon olive oil until chicken is no longer link inside and internal temp is 165°.
Assemble salads with lettuce on bottoms, then vegetables, meat, and guacamole.
| Meat | 2.6 |
| Vegetables | 1.7 |
