2 large chicken breasts
1/2 c. mild picante sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 c. sour cream
2 tbsp. mayo
1 ripe avocado
1 c. diced celery
bibb of leaf lettuce
4 slices crumbled bacon

Cut chicken in 1/4-inch cubes. Combine picante, cumin and salt in skillet. Cook about 4 minutes; stir until done. Put in covered dish and chill. Mix sour cream, mayo, avocado and celery in 6-cup container. Add chicken mixture and stir well. Spoon salad on lettuce. Sprinkle bacon on top. You may substitute pecans or sliced almonds for bacon.