2 lg. whole chicken breasts, split, boned and skinned
1/2 c. picante sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 c. sour cream
2 tbsp. mayonnaise
1 avocado, coarsely chopped
1 c. sliced celery
Leaf lettuce leaves
4 crumbled bacon slices

Cut chicken into 1/2-inch cubes. Combine picante sauce, cumin and salt in 10-inch skillet. Cook chicken in picante sauce for 4 minutes, stirring frequently. Transfer contents to mixing bowl. Cover and chill.

To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Add avocado and celery; mix lightly. Spoon onto lettuce-lined salad plates. Sprinkle with bacon. Serve with additional picante sauce. Serves 4.