Steps

1. To a 6 quart pot of water add chicken breast, and 1 tsp. each of the salt, pepper, onion powder, garlic powder, and bay leaf. Bring the water to a boil. Cook for approximately 12 to 15 minutes until chicken breast is done. 

2. When chicken is done remove it from the pot and set aside to cool. When it is cool enough to handle shred and set aside.

3. Add pasta to the seasoned water and cook for approximately 10 until aldente. Drain immediately and set aside 

4. Add the contents of chipotle in adobo to a blender and blend until smooth. Reserve 1/3 cup for recipe. Place remaining sauce in a freezer safe container for later use.

4. To a large bowl combine mayonaisse, sour cream, chipotle sauce, the last tsp. of salt and pepper.

5. Add cooked pasta and mix until well combined

6. Now add in shredded chicken, tomatoes, green onions and carrots. Mix until vegetables are completely coated in the chipotle sauce. 

7. You can enjoy this now, but for better taste allow salad to sit in the refrigerator for at least 4 hours and serve cold. 

8. Enjoy! 

Nutritional Facts