1 whole chicken breast, split (about 1 lb.)
2 ripe avocados, peeled and pitted
6 drops hot pepper sauce
2 tbsp. finely chopped green chilies or Mexican peppers
2 tbsp. lemon juice
1/2 tsp. Beau Monde seasoning
1/2 tsp. salt
1 c. low-fat cottage cheese
Lettuce
Corn chips
1 med. tomato, chopped

Place chicken skin side up in 8-inch round baking dish. Cover with waxed paper. Microwave (high) 7 to 8 minutes or until tender, rotating dish once. Uncover and cool.

Mash avocados with fork; mix in hot pepper sauce, chilies, lemon juice, seasonings, salt and cottage cheese until blended.

Cube cooled chicken. Add to avocado mixture; mix lightly. Place shredded lettuce on 4 plates. Top with avocado mixture. Place corn chips around edge of avocado mixture. Garnish with tomato.

The microwave cooks a chicken breast in just minutes. Here it is used in an avocado salad, but the method can easily be used for other recipes that require cooked chicken.