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For a spicy option sprinkle 1 thin-sliced red or green chili on top of the salad or add a few dashes of tobacco sauce. Microwave the limes on high for 15 seconds before you cut and squeeze them. This technique helps you get every last bit of precious juice out of each one! When cooking the chicken in the microwave, keep in mind that the chicken chunks on the outside will cook faster than the chicken in the middle of the plate. So after you flip them over from the first cooking stage, rotate the pieces from the outside of the plate to the middle of the plate before continuing to microwave. Use your oil thermometer exactly as directed by the manufacturer. Carefully monitor the temperature of the oil every 5 minutes so that it does not exceed 400 F. Do not toss the ripe avocado with the other salad ingredients, in order to keep the avocado intact. When you are done cooking, let the oil cool on the stove to room temperature. Then, using a funnel, pour the oil back into its original container and screw the cap back on for easy disposal.