| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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