1 pound boneless, skinless chicken breasts
1 large tomatoes, coarsely chopped
1 medium zucchini, halved lengthwise, thinly sliced crosswise
1 cup frozen whole kernel corn, thawed
1 ripe avocado, peeled, seeded and sliced, slices halved
1/3 cup sliced green onions with tops
1/2 cup Pace Picante Sauce
2 tablespoons vegetable oil
2 tablespoons chopped cilantro or parsley
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
Lettuce leaves

Grill, broil or panfry chicken until cooked through. Slice crosswise. Combine chicken and vegetables in large bowl. Combine remaining ingredients in small bowl; mix well. Pour over salad; mix gently. Chill, occasionally stirring gently. Stir gently and serve on lettuce-lined platter with additional picante sauce. Makes 4 servings.