Guacamole Chicken Salad Recipe

• 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

1. Place chicken skin side up in 8-inch round baking dish.
2. Cover with waxed paper.
3. Microwave (high) 7 to 8 min or possibly till tender, rotating dish once.
4. Uncover and cold.
5. Mash avocados with fork; fold in warm pepper sauce, chilies, lemon juice, seasonings, salt and cottage cheese till blended.
6. Cube cooled chicken.
7. Add in to avocado mix; mix lightly.
8. Place shredded lettuce on 4 plates.
9. Top with avocado mix.
10. Place corn chips around edge of avocado mix.
11. Garnish with tomato.
12. The microwave cooks a chicken breast in just min.
13. Here it is used in an avocado salad, but the method can easily be used for other recipes which require cooked chicken.

chicken, avocados, drops warm pepper sauce, green chilies, lemon juice, salt, lowfat cottage cheese, corn chips, tomato

Taken from cookeatshare.com/recipes/guacamole-chicken-salad-28685 (may not work)