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San Antonio Chicken Salad Recipe
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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.
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