Chicken Taco Salad Bowl

14 250 375
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 4
Chicken Taco Salad Bowl
Health Highlights


4 breast Chicken breast, boneless, skinless
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Oregano, dried
1/2 tsp Sea Salt
1/2 tsp Black pepper
1/2 cup Chicken broth (stock)
4 leaf Lettuce, romaine (topping - torn)
4 small Tomato (topping - diced)
1 cucumber(s) Cucumber (topping - diced)
8 tbsp Guacamole (topping)
4 tbsp Frank's Buffalo Wings Sauce (topping)


  1. Cook chicken breasts in a crockpot with stock, and herbs/spices.
  2. Cook over low heat for 4 hours.
  3. Shred chicken after it's cooked OR pan fry in olive oil until chicken is no longer link inside and internal temp is 165°F (74°C).
  4. Assemble salads with lettuce on bottoms, then tomato and cucumber, followed by the meat, and guacamole then finishing with hot sauce!


Nutrition Highlight

  • Chicken is a great source of lean protein which aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 375
Calories from fat 117
Calories from saturated fat 18.5
Total Fat 13.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.6 g
Cholesterol 170 mg
Sodium 908 mg
Potassium 1279 mg
Total Carbohydrate 11.5 g
Dietary Fiber 3.7 g
Sugars 4.1 g
Protein 55 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 2.6

Energy sources


Meal Type(s)