Chicken with Avocado Salsa (Kathy’s recipe)

1 lbs. boneless chicken breast halves 
Chili powder, salt and pepper
1 ripe avocado
1 tbsp. fresh lime juice
1/2 cup chunky salsa
1 tomato, chopped
2 green onions with tops, thinly sliced
4 heated corn tortillas or lettuce leaves
Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap.
Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside.
Peel, seed and chop avocado. Combine with lime juice in a small bowl.
Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas.
Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.   (serves 4)