Title: San Antonio Chicken Salad
Categories: Salad Main
Yield: 4 Servings
| 2 | lg | Whole chicken breasts, split, boned and skinned |
| 1/2 | c | Bottled picante sauce |
| | | 1/2 TS ground cumin |
| | | 1/4 TS salt |
| 1/4 | c | Sour cream |
| | | 2 TB mayonnaise |
| 1 | | Ripe avacado |
| 1 | c | Sliced celery |
| | | Lettuce leaves |
| 4 | | Crisply cooked bacon slices, crumbled |
Cut chicken into 1/2" cubes. Combine picante sauce, cumin and salt in a 10"
skillet. Cook chicken in 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 and mix lightly. Spoon onto
lettuce-lined salad plates and sprinkle with bacon. Serve with additional
picante sauce.