Honey-Chipotle Chicken Pasta Salad
https://www.foodnetwork.com/recipes/jeff-mauro/honey-chipotle-chicken-pasta-salad-3755368
Total: 35 minutes
Active: 25 minutes
Yield: 8 servings
Ingredients
Kosher salt and freshly cracked black pepper
1 pound ditalini pasta
Honey-Chipotle Vinaigrette, recipe follows
2 cups shredded rotisserie chicken meat (from about 1 rotisserie chicken)
1 pint cherry tomatoes, halved
1 cup sliced drained banana peppers
1 avocado, thinly sliced.
2 tablespoons minced fresh chives
Honey-Chipotle Vinaigrette:
1/2 cup red wine vinegar
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons chipotle peppers in adobo, plus more if needed
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1 clove garlic
Salt and freshly cracked black pepper
1/4 cup olive oil
Directions
Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
Honey-Chipotle Vinaigrette:
Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
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Appreciate what you have.
Be thankful and stop complaining.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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