Ingredients

1 lb. boneless chicken breast halves
chili powder, salt and pepper
1 ripe avocado
1 Tbsp. fresh lime juice
1/2 C. chunky salsa
1 tomato, chopped
2 green onions with tops, thinly sliced
4 heated corn toruntilas or lettuce leaves

Cooking Instructions

Arrange chicken around the edges of a 9-inch pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with limejuice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2-inch strips and arrange on toruntilas. Top with salsa. Microwave at medium for 2 minutes or until heated.
 
 
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