San Antonio Chicken Salad

Yields:	4 servings
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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	avocado	ripe
1	cup	celery	sliced
1	x	lettuce leaves
4	each	bacon slices	crisply cooked, crumbled

Cut chicken into 1/2 inch cubes.

Combine Pace Picante sauce, cumin and salt in 10 inch skillet.

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.

This turned out really good. I didn't make the horseradish sauce, but the ribs were so tender the meat just fell off the bone.

Reviewed by meganalissa