1 tablespoon butter
2 (6-ounce) chicken breast, boneless, skinless
3 cups water
1/2 teaspoon kosher salt
2 avocados, halved and pitted
1/2 cup mayonnaise
2 tablespoons white distilled vinegar
2 cloves garlic, minced
2 cups crumbled queso fresco or shredded Monterey Jack cheese
3 cups lukewarm water
3 tablespoons canola oil, divided
1 teaspoon kosher salt
3 1/2 cups white corn meal
Lime wedges, for serving
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