Paleo Chicken and Veggie Bowls {Gluten-Free}

This is an easy salad idea that was so delicious.  Tender, fall-apart chicken from the slow cooker and fresh homemade salsa and guacamole make it very satisfying.  I added fresh grape tomatoes and grilled squash spears but you can add any veggies you like.   Enjoy!

Shredded Chicken Recipe:
4-5 chicken breasts, frozen is okay
2 cups water
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:
1. Place all ingredients in the slow cooker and cook on high for 4-6 hours.
2. Pull apart the chicken and serve over salad.

Guacamole Recipe:
2-3 large, ripe avocados, cubed
1/4 cup cilantro, chopped
1/4 red onion, finely diced
juice of 1/2 fresh lime
1/2-1 teaspoon of salt to taste

Directions:
1. In a large bowl add 1/2 teaspoon salt and diced red onion and allow to sit for a few minutes while you chop the rest of the ingredients.
2. Add avocado cubes, cilantro and lime juice to bowl and smash until smooth or if you prefer, a bit chunky.  I like to use my potato masher to make quick work of smashing up the avocado but you can also use a fork.
3. Stir to combine and add more salt to taste.