Yield: 1 Servings
|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||Envelope (1 oz) ranch salad dressing mix|
|2 cups||(16 oz) sour cream|
|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