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SAN ANTONIO CHICKEN SALAD



2 large Whole chicken breasts -- split, boned and ski
1/2 cup Pace Picante Sauce
1/2 teaspoon Ground cumin
1/4 teaspoon Salt
1/4 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


Cut chicken into 1/2" 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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