It was 90 degrees here yesterday so a perfect day to make Mr. Orph's Chipotle Chicken Pasta Salad with Avocado.
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.