San Antonio Chicken Salad
recipe at a glance
ready in: 1-2 hrs
1 1/2 boneless chicken breasts - cut into 1/2" cubes
1/4 cup picante sauce
1/4 teaspoon cumin
1/8 teaspoon salt
1/8 cup dairy sour cream
1 tablespoon mayonnaise
1/2 ripe avacado
1/2 cup sliced celery
bibb or leaf lettuce leaves
2 crisply cooked bacon slices - crumbled
Combine picante sauce, cumin and salt in 10" skillet.
Cook chicken in 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 picante sauce.
Note: You have scaled this recipe to serve/make 2 (originally serves/makes 4). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.
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