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Southwestern Chicken and Macaroni Salad Recipe

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This recipe for Southwestern Chicken and Macaroni Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 poblano peppers, halved lengthwise
1 25-oz package frozen fully cooked crispy chicken strips
8 oz large elbow macaroni
1/2 8-oz package cream cheese, softened
1 7-oz can salsa taquera
1 avocado, halved, pitted, peeled, thinly sliced and coarsely chopped
Directions:
Directions:
Preheat oven to 450ºF. Line a baking sheet with heavy-duty foil. Place peppers on baking sheet, cut sides down. Roast 20-25 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Using a sharp knife, loosen the edges of the skins. Gently pull off skins and discard. Chop peppers.

Meanwhile, cook chicken and macaroni according to package directions. Drain pasta and rinse well under cold water; set aside. Cut chicken into 1/2-inch-thick pieces.

In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken.
Personal Notes:
Personal Notes:
Find the salsa in the Mexican section or substitiute with fav salsa.

 

 

 

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