| 1. |
Sprinkle the chicken with chili powder, cumin, and red pepper flakes. |
| 2. |
Using a light dusting of cooking spray, cook the chicken in spices until done. Keep the lid on the skillet to keep it tender. |
| 3. |
shred or cube the chicken. |
| 4. |
Cut the avocado in half and scoop out the pit. Scoop the insides of the avocado into a bowl with the chicken and stir it around to hold it all together. |
| 5. |
Add the diced tomatoes, onions, and green chilies and stir until all is well mixed. |
| 6. |
Add shredded cheddar to each serving. |
| 7. |
Serve as is or on a bed of lettuce or wrapped in lettuce. |
| 8. |
Note: the avocado is being used the same way mayonnaise would in a traditional chicken salad. |
