Chili Chicken Salad
  • 1 pound boneless, skinless chicken breast
  • 1 clove garlic, minced
  • 2 Tablespoons lime juice
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 large avocado, cut into bite size pieces
  • 1/2 pint cherry tomatoes, cut in half
  • 1/4 cup red onion chopped
  • 1/3 cup sour cream
  1. In 11x7 inch baking dish, combine chicken, garlic, 1 Tablespoon lime juice, 1/2 teaspoon chili powder and 1/4 teaspoon salt.
  2. Cook covered on High 5 to 7 minutes until chicken is no longer pink, rearranging half way through cooking time.
  3. Refrigerate chicken until cool, cut into bite size pieces.
  4. In large bowl, combine chicken avocados, cherry tomatoes, red onion, sour cream, remaining lime juice, chili powder and salt.
  5. If you like, you could serve this with shredded lettuce on warm tortillas.