Recipe Detail

Southwestern Chicken and Macaroni Salad

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Number of Servings:


  1. 2 - poblano peppers halved lengthwise
  2. 1 packages - frozen fully cooked crispy chicken strips 25 oz.
  3. 8 ounces - large elbow macaroni
  4. 4 ounces - cream cheese softened
  5. 7 ounces - salsa taquera or your favorite salsa
  6. 1 - avocado halved, pitted, peeled, thinly sliced or chopped


Roasting Peppers: 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. 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.


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