San Antonio Chicken Salad Recipe - Cooking Index
2 | Chicken breasts - split, boned and ski | |
1/2 cup | 118ml | Pace picante sauce |
1/2 teaspoon | 2.5ml | Ground cumin |
1/4 teaspoon | 1.3ml | Salt |
1/4 cup | 59ml | Dairy sour cream |
2 tablespoons | 30ml | Mayonnaise |
1 | Ripe avocado | |
1 cup | 110g / 3.9oz | Sliced celery |
Bibb or leaf lettuce leaves | ||
4 | Crisply cooked bacon slices - crumbled |
Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" skillet. 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 avocado.
Add avocado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.
Source:
ReaLemon
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