1 1/2 lb. boneless chicken breast, cubed
1/2 cup picanté sauce
1/2 tsp. ground cumin seed
1/4 tsp. salt, optional
1/4 cup sour cream
2 tbsp. mayonnaise
1 avocado, chopped
1 cup thinly sliced celery
baby lettuce leaves
4 crisp slices of bacon, crumbled

Combine picanté sauce, ground cumin and salt in a skillet. Cook chicken in sauce for about 5 minutes, until cooked through and juices no longer run pink when pierced with the tip of a knife. Transfer to a mixing bowl, cover and refrigerate.

To serve, combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly. Spoon onto lettuce-lined plates, sprinkle with bacon. Serve with additional picanté.

Serves 4.