MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southwestern Chicken & Macaroni Salad
Categories: Poultry, Pasta, Cheese, Fruits, Chilies
Yield: 10 Servings

2 Poblano chilies; halved
- lengthwise
25 oz Pkg frozen fully cooked
- crispy chicken strips
8 oz Dried large elbow macaroni
4 oz Cream cheese; softened
7 oz Can salsa taquera *
+=OR=+
3/4 c Salsa
1 Avocado; halved, seeded,
- peeled, chopped

Set oven @ 450ºF/232ºC.

Line a baking sheet with foil. Place peppers on baking
sheet, cut sides down. Roast for 20 minutes or until skin
is blistered and charred. Bring the foil up around peppers
and fold edges together to enclose. Let stand about 15
minutes or until cool enough to handle. Using a sharp
knife, loosen edges of the skins. Gently pull off skin and
discard. Remove stems, seeds, and membranes. Chop peppers.

Cook chicken and macaroni according to package directions.
Cook pasta according to package directions. Drain pasta
and rinse well under cold water. Set aside. Cut chicken
into 1/2" 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. Serve at once or cover and chill up to 2 hours.

* Salsa taquera is a traditional Mexican salsa; it is
available in cans and jars from several different
companies.

Makes: 10 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... I ate that once and I saw new colours.
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