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