pasta salad

Chipotle Chicken Pasta Salad

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Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.

Chicken Club Pasta Salad

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Sometimes things “hit me” at random times.   Like in the shower or while driving.   This recipe was born one day while I was driving to work and dreaming of warmer weather.   I made a few notes on my phone (thanks to talk-to-text) and ended up with this great spin-off of a deli classic. It has a great balance of fresh and crunchy mixed with the creamy dressing and avocado.  This are finally starting to warm up a little here in my neck of the woods, and I think this Chicken Club Pasta Salad will be one of the first things you’ll want to make as Spring finally arrives.  ~Kathy

2 c. cellentani (cork screw shaped) pasta, uncooked (whole wheat for lower point option noted in WW info.)

2 c. cooked, diced chicken breast

5 slices center cut bacon, cooked

4 T dill pickles, chopped fine

2 T purple onion, chopped fine

1/3 c. cherry or grape tomatoes, quartered

2 c. chopped napa cabbage

1 avocado, diced

½  c. plus 1 T  light miracle whip

1 T mustard

2 to 3 T 1% milk

1/8 tsp salt

¼ tsp garlic powder

Dash of each of the following:  onion powder; black pepper; and paprika

Cook pasta in salted water, according to package directions.   Drain, rinse and set aside to allow to cool.

Once the noodles are completely cooled, transfer them to a large mixing bowl.  Add chicken, bacon, pickles and onion.  Toss to mix.  Add tomatoes and napa cabbage.  Toss gently to combine.

In a small bowl, whisk together miracle whip, mustard, milk and seasonings.  Add more milk if needed.  It should be a slightly thick mixture.  Pour over the pasta mixture and stir to coat.

Add avocado and gently mix to coat, trying not to smash the diced avocado.

Allow to chill for one hour.  Serve alone or with your favorite crackers or toasted bread.

WW Info.:  Makes about 6 cups.  Each serving is 11 Points on the WW Blue Plan, 11 on Purple Plan, and 12 on Green Plan.  For a far smaller point tally, on purple, using whole wheat pasta drops it to just 4 points!