San Antonio Chicken Salad

• 2 large chicken breasts whole, split, boned and skinned
• 1/2 cup pace picante sauce
• 1/2 teaspoon cumin ground
• 1/4 teaspoon salt
• 1/4 cup sour cream dairy
• 2 tablespoons mayonnaise
• 1 each avocados ripe
• 1 cup celery sliced
• 1 x lettuce leaves
• 4 slices bacon crisply cooked, crumbled

1. Cut chicken into 1/2 inch cubes.
2. Combine Pace Picante sauce, cumin and salt in 10 inch skillet.
3. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes.
4. Transfer contents of skillet to mixing bowl, cover and chill thoroughly.
5. To serve, combine chicken mixture, sour cream and mayonnaise, mix well.
6. Peel, seed and coarsely chop avacado.
7. Add avacado and celery to chicken mixture; mix lightly.
8. Spoon onto lettuce-lined salad plates, sprinkle with bacon.
9. Serve with additional Pace Picante Sauce.

chicken breasts, pace picante sauce, cumin ground, salt, sour cream dairy, mayonnaise, avocados, celery, bacon crisply

Taken from recipeland.com/recipe/v/san-antonio-chicken-salad-33787 (may not work)