Chipotle Macaroni Chicken and Black Bean Salad
- Yield servings
Ingredients
- 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 minced garlic
- 2 3 chipotle chiles in adobo, drained & 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
Instructions
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.
