Southwestern Chicken and Macaroni Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 fresh chile peppers, half lengthwise and seeded
• 1.25 oz. pkg. frozen cooked crispy chicken strips
• 8 oz. dried elbow macaroni
• 1/2 8 oz. pkg. cream cheese, softened
• 3/4 cup salsa
• 1 avocado, halved, seeded, peeled, and chopped

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with foil. Place peppers, cut side down, on the prepared sheet. Bake 20 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard skins;; chop peppers.

2. Meanwhile, cook chicken and macaroni separately according to package directions. Drain macaroni, rinse with cold water and drain again. Cut chicken into 1/2-inch pieces.

3. In a large mixing bowl beat cream cheese and half the salsa on low until smooth. Gradually beat in the remaining salsa. Stir in roasted pepper and macaroni. Gently fold in chicken and avocado. Serve at once or cover and chill up to 2 hours.

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