Yield: 4 servings
Measure | 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 \N | Ripe avacado |
1 cup | Sliced celery |
\N \N | Bibb or leaf lettuce leaves |
4 \N | Crisply cooked bacon slices, crumbled |
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.