SAN ANTONIO CHICKEN SALAD

2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled

Cut chicken into 1/2 inch cubes.

Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa 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 avocado. Add avocado and celery to chicken mixture. Mix lightly.

Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.

Servings: 4