Slice raw chicken into one inch cubes.

Heat a large skillet or pan over medium-high heat.

Once the pan is hot, spray it lightly with avocado oil cooking spray.

Add the chicken to the pan in a single layer, making sure not to overcrowd the pieces. If needed, cook in batches. Sprinkle with a little salt.

Cook for about 4-6 minutes on one side without stirring, allowing the chicken to sear and develop a nice crust.

Flip the chicken pieces and cook for another 4-6 minutes, or until fully cooked through. The internal temperature should reach 165°F (75°C).

Add the Siete taco seasoning mix, following the instructions on the back of the packet.

In 5 meal prep containers you will add an equal portion of the chicken and one smashed avocado cup and place in the refrigerator.

Slice up one large head of organic romaine lettuce and clean with a lettuce spinner. I like to keep the fresh lettuce inside the spinner throughout the week.

How to assemble your salad daily: Heat the chicken for 45 seconds. Start with a generous handful of romain lettuce, add a layer of chicken, using a spoon add spoon fulls of smashed avocados around the salad, drizzle some ranch dressing over the top, crunch up 3-4 Siete grain free tortilla chips over the top and dab a little hot sauce over the top for a nice little kick! Enjoy!