Name: San Antonio Chicken Salad
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

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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