Southwestern Chicken and Macaroni Salad

By courtneyepowell

Ingredients

• 2 poblano peppers, halved lengthwise
• 1 25 ounce packagefrozen fully cooked crispy chicken strips
• 8 ounces dried large elbow macaroni
• 1/2 8 ounce packagecream cheese, softened
• 1 7 ounce cansalsa taquera** or 3/4 cup salsa
• 1 avocado, halved, seeded, peeled, and chopped

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 450 degrees F. 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-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. Serve at once or cover and chill up to 2 hours.