2 lg Whole chicken breasts,
-split, boned and skinned 1/2 c Pace Picante Sauce
1/2 ts Ground cumin
1/4 ts Salt
1/4 c Dairy sour cream
2 tb Mayonnaise
1 Ripe avacado
1 c 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.