Mexican Chicken Salad Recipe

• 2 lg. whole split skinned boned chicken breasts
• 1/2 c. Pace picante sauce
• 1/2 teaspoon grnd cumin
• 1/4 teaspoon salt
• 1/4 c. lowfat sour cream
• 2 tbsp. mayonnaise
• 1 ripe coarsely minced avocado
• 1 c. sliced celery
• Bibb or possibly leaf lettuce
• 4 crisply cooked crumbled bacon slices

1. Cut chicken into 1/2 inch cubes.
2. Combine picante sauce, cumin and salt in 10 inch skillet.
3. Cook chicken in picante sauce mix about 4 min, stirring frequently till done.
4. Transfer contents of skillet to mixing bowl; cover and chill.
5. To serve, combine chicken mix, lowfat sour cream and mayonnaise; mix well.
6. Add in avocado and celery; mix lightly.
7. Spoon onto lettuce-lined salad plates; sprinkle with bacon.
8. Serve with additional picante sauce.
9. Makes 4 servings.

chicken breasts, picante sauce, grnd cumin, salt, sour cream, mayonnaise, avocado, celery, bacon

Taken from cookeatshare.com/recipes/mexican-chicken-salad-34044 (may not work)