Mexican Chicken Salad

From: Best 1001 Short, Easy, Recipies

3-4 Boneless, Skinless Chicken Breasts, cooked, cubed 1 1/2 Cups Sour Cream
1 15oz Can Chick-peas, drained 2 Tbsp Chili Sauce
2 Bell Peppers, 1 red, 1 green 2 Tsp Ground Cumin
1 Cup Celery, chopped 1 Small Bunch Cilantro

Combine sour cream, chili sauce, cumin, and cilatro to make dressing. Pour over chicken, peas, peppers, and celery. Chill before serving.