Pasta Salad with Chicken and Chipotle Dressing

Leftovers join forces to become this better-than-I-expected salad.

Serving Size: 4 to 6

Pasta Salad with Chicken and Chipotle Dressing from Katie Workman / themom100.com

Leftovers join forces to become this better-than-I-expected salad.  Do you see how there is a combo of orzo and elbow noodles?  That’s because I had a partial box of each in the pantry. Improvisational cooking — the most fun kind, when it all comes together.

Pasta Salad with Chicken and Chipotle Dressing

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For the Chipotle Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • ½ cup chopped onion
  • 1 tablespoon honey
  • 2 teaspoons chipotles in adobo sauce
  • Kosher salt and freshly ground pepper to taste

For the Pasta Salad

  • 4 cups small cooked pasta
  • 3 cups shredded cooked chicken
  • 1 (15.5) ounce can black beans, drained and rinsed
  • 1 red, yellow or orange bell pepper diced
  • Handful fresh cilantro leaves

1. In a small container, combine the olive oil, vinegar, onion, honey, chipotle and salt and pepper. Shake to combine.

2. In a serving bowl combine the pasta, chicken, beans and pepper and toss to combine. Add the dressing and toss again, then add the cilantro and give a final toss to distribute the herbs.

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