I cooked the pasta in the morning while it was still cool & then didn't have to heat up the chicken the rest of the day. For the chicken, I used leftover chicken from one we had grilled on Sunday. I made a few slight changes to the original recipe.
1. I used ground chipotle instead of flakes & only half the amount called for. This was still spicy for me though Matt found it a little tame.
2. He didn't specify the amount of tomatoes to use, I used 6 oz (one container from the store).
3. We upped the amount of mayo in the dressing adding another 1/2 cup because Matt felt it wasn't creamy enough though the flavor was wonderful (I plan on using it again as a dip).
This was a very satisfying dinner on a hot night. The avocado & ranch dressing are the perfect foils to the heat of the chipotle. It is a bit of a rich salad, I think also from the avocados. This salad will see itself on our menu again during the dog days of summer.
See Mr. Orph's Kitchen for the full recipe.
Yeah, I remember this salad that he made! Total yum!
ReplyDeleteOH, yum! I have some leftover chicken in the fridge, and this would be a great way to use it!
ReplyDeleteI remember Mr. Orph's salad, which looked dreamy. Yours looks great, too, with the ground smokey chipotle substitution! Yum!
ReplyDeleteThis looks and sounds really good and I like your changes. I'll have to try this!
ReplyDeleteumm...this looks good! i need to make some! yum! thanks for posting!
ReplyDeletebest wishes,
joan
Wow! I am glad that you liked this salad. We really like it in our house. I think I am going to have to make it again this weekend. It really is a keeper!
ReplyDeleteThis potato salad looks quite delicious. I like the chipotle powder in it. It really opens up the taste buds to a new experience. Thanks for sharing
ReplyDelete