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Chicken Macaroni Salad with Chipotles and Black Beans

Recipe by National Chicken Council

2 cups uncooked elbow macaroni

2 cups cooked chicken, diced

1 -- (15-ounce) can black beans rinsed and drained

1 -- avocado peeled, pitted and diced

1 small red onion, minced

2 tablespoons garlic, minced

2 -- 3 chipotle chiles in adobo, drained and minced

3/4 cup mayonnaise

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon Dijon mustard

1 teaspoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt

Cook macaroni according to package directions; rinse and drain. In a large bowl, gently stir together the macaroni, chicken, black beans, avocado, onion, garlic and chiles; set aside. In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour over macaroni mixture; gently toss to coat. Cover and chill at least 1 hour.