| 14 | 250 | 322 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 4 |
| 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 - 2 tbsp. per salad) |
| 4 tbsp | Frank's Buffalo Wings Sauce (topping - 1 tbsp. per salad or to taste) |
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 1 teaspoon olive oil until chicken is no longer link inside and internal temp is 165°.
4. Assemble salads with lettuce on bottoms, then vegetables, meat, guacamole then finishing with hot sauce!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Meat | 2.6 |
| Vegetables | 2.6 |
