San antonio chicken salad

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.

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