CREAMY CHIPOTLE CHICKEN PENNE SALAD
Not long ago, I had never cooked using chipotle peppers, let alone much ate things with them. The chipotle (pronounced chee-POTE-lay) is a smoked jalepeño pepper, usually sold dried in whole pieces, or canned in a vinegary red adobo sauce. I accidentally acquired a can of these smoky, zesty goodies, and put them in the pantry...
Provided by Bobbi Jo Woods
Categories Chicken Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta according to package directions.
- 2. While pasta is cooking, dice or shred chicken (however you like it, and remove the skin, if desired) peel and dice onion coarsely, rinse and quarter cherry tomatoes.
- 3. Drain pasta and rinse in cold water, set aside.
- 4. Open can of chipotles in adobo sauce (found in Mexican aisle of grocery store) and with a spoon, remove a couple of the peppers (2-4 should do) and some of the sauce, set aside. Store remainder in a tightly sealed jar (will keep for months in the refrigerator).
- 5. In a food chopper/processor, pulse the pepper and sauce a few times until you have a slight chunky puree (the desired consistency is when the peppers break down into small flakes).
- 6. In a small bowl, combine mayonnaise, ranch dressing and chopped peppers in sauce with a spoon. Add just a little of the peppers at a time, tasting the dressing as you go to ensure it's not too spicy for your taste. If it's just a bit spicy and salty, that's perfect - the dressing will absorb into the pasta salad while chilling and won't be too bland or too rich.
- 7. In a large bowl, toss pasta with chopped cooked chicken, diced onion and quartered tomatoes.
- 8. Fold the dressing mixture into the pasta and veggies. Chill for at least one hour and serve. Tastes even better the next day or two!
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