This is a flavorful rotini pasta salad with grilled chicken, almonds, red bell pepper, black olives and green onions, all in a chipotle mayonnaise dressing. Prepared in as little as twenty minutes.

Southwest Chicken Pasta Salad

10 oz. organic whole wheat rotini pasta (or 16 oz.)
8 oz. grilled chicken tenders** (12 oz. if using 16 oz. pasta)
1/4 C. red bell pepper (1/2 C. if using 16 oz. pasta)
1/4 C. sliced black olives (1/2 C. if using 16 oz. pasta)
2 green onions (4 if using 16 oz. pasta)
1/4 C. slivered almonds (1/3 C. if using 16 oz. pasta)

1 C. chipotle mayonnaise*
OR 1/2 cup chipotle mayo plus 1/2 cup regular mayo
OR 1/2 cup mayo plus 1/2 cup sour cream plus 1 T. Sriracha Chile sauce.

Cook pasta in salted water until tender. Drain in collander and set aside to cool.

Cube chicken tenders into 3/4″ cubes. Dice approx. 1/3 a red bell pepper to make 1/4 cup. Coarsely chop black olives, approx. half a 2.25 oz. can, to make 1/4 cup. Chop green onions, tops and all, into 1/4″ slices.

Place cooled pasta and all other ingredients in large bowl. Add mayonnaise, mixing to coat thoroughly. Optionally use a mixture of half chipotle mayo and half regular mayo. If you like chipotle, and a little more spice, go with 100% chipotle mayo. Makes 5-6 servings (6-8 if using 16 oz. pasta).

For an extra Southwest touch, add 2 t. chopped fresh cilantro (2 T. if using 16 oz. pasta).

*Chipotle Mayo

1 C. mayonnaise
2 chipotle peppers in adobo sauce (3 if small)
1 T. adobo sauce
2 t. worcestershire sauce

Cut open chipotles and remove stems and seeds. Grind to a paste with a chopper or mortar and pestle. Combine all ingredients thoroughly. Improves after refrigeration time. Canned chipotle peppers (smoked jalapeños) in adobo sauce can be found in the ethnic foods section of most groceries.

**Chicken Tenders Preparation

Prep fresh chicken tenders by using kitchen shears to remove most of small tendon, if attached. Place in a brine composed of 1/4 cup Diamond Crystal kosher salt and one quart cold tap water and refrigerate for 6-8 hours (do this in the a.m, and they will be ready to cook by dinner time). Drain and rinse tenders in cool water and pat dry with paper towels. Season as desired. On a pre-heated, lightly-oiled George Foreman grill, cook for four minutes, or until meat temp reaches 160°. Use in salad recipe above while still warm or refrigerate for use later.