Yield: 4 servings
|2 larges||Whole chicken breasts, split, boned and skinned|
|½ cup||Pace Picante Sauce|
|½ teaspoon||Ground cumin|
|¼ cup||Dairy sour cream|
|1 cup||Sliced celery|
|Bibb or leaf lettuce leaves|
|4||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.