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Add a photoServings: 4
Ingredients
- 1 whole chicken breast, split (about 1 lb.)
- 2 ripe avocados, peeled and pitted
- 6 drops warm pepper sauce
- 2 tbsp. finely minced green chilies or possibly Mexican peppers
- 2 tbsp. lemon juice
- 1/2 teaspoon Beau Monde seasoning
- 1/2 teaspoon salt
- 1 c. low-fat cottage cheese
- Lettuce
- Corn chips
- 1 med. tomato, minced
Directions
- Place chicken skin side up in 8-inch round baking dish. Cover with waxed paper. Microwave (high) 7 to 8 min or possibly till tender, rotating dish once. Uncover and cold.
- Mash avocados with fork; fold in warm pepper sauce, chilies, lemon juice, seasonings, salt and cottage cheese till blended.
- Cube cooled chicken. Add in to avocado mix; mix lightly. Place shredded lettuce on 4 plates. Top with avocado mix. Place corn chips around edge of avocado mix. Garnish with tomato.
- The microwave cooks a chicken breast in just min. Here it is used in an avocado salad, but the method can easily be used for other recipes which require cooked chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 126 | 53% |
| Total Fat 14.04g | 18% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 28mg | 9% |
| Sodium 553mg | 23% |
| Potassium 495mg | 14% |
| Total Carbs 13.25g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.66g | 2% |
| Protein 15.94g | 26% |
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