Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (16 oz) spiral pasta; cooked and drained |
| 2 cups | Cubed cooked chicken; see Note below |
| 1 cup | Chopped celery |
| ⅓ cup | Chopped onion |
| 1 pack | (10 oz) frozen peas; thawed |
| 1 \N | Envelope (1 oz) ranch salad dressing mix |
| 2 cups | (16 oz) sour cream |
| 1 cup | Mayonnaise |
| 1 cup | Milk |
| 3 tablespoons | Minced fresh dill or 1 Tbsp. dill weed |
| ½ teaspoon | Garlic salt |
DRESSING
The recipe was submitted by Kimberly Speta of Kennedy, New York and published in the August/September 96 issue of "Taste of Home" magazine. I hope you enjoy it as much as we all have.
In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat.
Cover and refrigerate for at least 2 hours. Yield: 10-12 servings NOTE: I used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Coe" <ayla@...> on Aug 27, 1997