2 lg. whole split skinned boned chicken breasts
1/2 c. Pace picante sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 c. sour cream
2 tbsp. mayonnaise
1 ripe coarsely chopped avocado
1 c. sliced celery
Bibb or leaf lettuce
4 crisply cooked 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 mixture about 4 minutes, stirring frequently until done. Transfer contents of skillet 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.

Makes 4 servings.