Preparation:
Arrange chicken around the edges of a 9" 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 lime juice in a small
bowl. Add salsa, tomato and green onions; toss gently. Slice cooked
chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4
servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until
heated.
Makes 4 servings. |
