San Antonio Chicken Salad

2 lg Whole chicken breasts,

-split, boned and skinned 1/2 c Pace Picante Sauce

1/2 ts Ground cumin

1/4 ts Salt

1/4 c Dairy sour cream

2 tb Mayonnaise

1 Ripe avacado

1 c 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 lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.