Chef Brian West shows us how to make his favorite dishes, West Texas Chicken Noodle Salad.
8 ounces Spaghetti, cooked and cooled
4 fluid ounces ranch dressing
1/2 fluid once chipotle chile, canned in adobo, pureed
8 fluid ounces black beans, canned
8 fluid ounces corn, frozen or fresh
4 fluid ounces red bell pepper, diced
4 fluid ounces red onion, sliced
4 fluid ounces grape tomatoes, cut in half
2 fluid ounces cilantro
8 ounces chicken beast, pounded thin
Season and grill chicken. Allow to cool. Dice. Set aside until needed.
Mix together ranch and chipotle. Toss with cooked Spaghetti.
Add in the rest of the ingredients and fold together until evenly coated.
Allow to sit for 1 hour in the cooler before serving.
CHEF BRIAN WEST
IG & FB: @ChefBrianWestSa