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!

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




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

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