southwestern chicken and macaroni salad

Southwestern Chicken And Macaroni Salad

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Wallace Hale


this is a delicious dish from better homes and gardens


★★★★★ 1 vote

15 Min
35 Min
Stove Top


  • 2
    poblanos, halved lengthwise
  • 1
    25-oz. package frozen fully cooked crispy chicken strips
  • 8 oz
    large elbow macaroni
  • 1/2
    8-once package cream cheese softened
  • 1
    7-ounce. can salsa taquera
  • 1 large
    avacado peeled, pitted thinly sliced and chopped

How to Make southwestern chicken and macaroni salad


  1. preheat oven to 450 degrees f. line a baking sheet with heavyduty foil. place peppers on baking sheet, cut sides down. roast 20 to 25 min or until skin is blistered and charred. bring the foil up around peppers and edges together to enclose. let stand 15 min or until cool enough to handle. using a sharp knife, loosen the edges of the skins, gently pulloff skins and discard, chop peppers.
  2. meanwhile, cook chicken and macaroni to package directions,. drain macaroni and rinse well under cold water; set aside. cut chicken into1/2 inch pieces
  3. in a large bowl combine cream cheese and half the salsa. beat with a electric mixer on low speed until smooth, gradually beat in remaining salsa' add chopped peppers and macaroni; toss to combine. gently fold in avacado and chicken. chill for 2 hours and serve ummmmm

Printable Recipe Card

About southwestern chicken and macaroni salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American

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