Recipe - San Antonio Chicken Salad

2 lg Whole chicken breasts,
split, boned and skinned
One half cup Pace Picante Sauce
One half teaspoon Ground cumin
One fourth teaspoon Salt
One fourth cup Dairy sour cream
2 tablespoon 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 lettucelined salad plates; sprinkle with bacon. Serve
with additional Pace Picante Sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini