San antonio chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Whole chicken breasts, split, boned and skinned |
| ½ | cup | Pace Picante Sauce |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | cup | Dairy sour cream |
| 2 | tablespoons | Mayonnaise |
| 1 | Ripe avacado | |
| 1 | cup | Sliced celery |
| Bibb or leaf lettuce leaves | ||
| 4 | Crisply cooked bacon slices, crumbled | |
Directions
Cut chicken into ½" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well.
Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.