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.