Dilled chicken salad

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


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

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