Chicken Taco Salad Bowl

14 250 322
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 4
Chicken Taco Salad Bowl
Health Rating


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!



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

Nutrition Facts

Per Portion

Calories 322
Calories from fat 63
Calories from saturated fat 14.4
Total Fat 7.0 g
Saturated Fat 1.6 g
Trans Fat 0
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.2 g
Cholesterol 132 mg
Sodium 913 mg
Potassium 1132 mg
Total Carbohydrate 10.4 g
Dietary Fiber 3.5 g
Sugars 4.3 g
Protein 54 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 2.6

Energy sources

Recipe from: