Saddle Salad

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Line a baking sheet with foil.

Step 3 -Place the peppers, cut-side down, on the prepared baking sheet.

Step 4 -Roast the peppers until their skin has blistered and charred, about 20 minutes.

Step 5 -Bring the foil up around each of the peppers and fold the edges together to enclose them.

Step 6 -Let the peppers stand until they are cool enough to handle, about 15 minutes.

Step 7 -Use a sharp knife to loosen the edges of the skins and gently pull them off and discard.

Step 8 -Discard the stems, seeds, and the membranes from the peppers.

Step 9 -Chop the peppers.

Step 10 -While the peppers are cooling, cook the chicken according to the package directions.

Step 11 -Also while the peppers are cooling, in a large pot of boiling water, cook the macaroni to al dente, according to the package directions.

Step 12 -Drain the macaroni and rinse it well under cold water.

Step 13 -Cut the cooked chicken into 1/2-inch-thick pieces.

Step 14 -In a large bowl, add the cream cheese and 1/2 of the salsa and beat with an electric mixer on low speed, gradually beating in the remaining salsa, until it is combined.

Step 15 -Add the chopped peppers and the cooked macaroni to the salsa mixture and toss to combine.

Step 16 -Gently fold the avocado and the chicken pieces into the salsa mixture.

Step 17 -Serve.