"When it comes to macaroni salad, think outside the mayo. jar. This twist gets its creaminess from a salsa-cream cheese dressing and big chunks of avocado."
(10 servings)
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 of cream cheese, softened
1 7 oz. can salsa taquera
1 avocado, halved, pitted, peeled, thinly sliced and coarsely chopped
1/2 small can of sliced black olives*
Preheat the oven to 450. Line a baking sheet with heavy-duty foil. Place peppers on baking sheet, cut sides down. Roast 20-25 mins. or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand 15 mins. 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. Quick cool: When draining the cooked macaroni, cool it even faster by filling the colander with ice before pouring the pasta over. Then add a few more cubes to the top and run cold water over. Cut chicken into bite size 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 peppers, macaroni, and olives; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
Give Thanks All Day today!! And, have FUN doing it!!
Love,
MM
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