Dilled chicken salad (2 hrs to overnight)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cubed cooked chicken |
| 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 |
| 1 | cup | Mayonnaise |
| 1 | cup | Milk |
| 3 | tablespoons | Minced fresh dill OR 1 Tbsp dill weed |
| ½ | teaspoon | Garlic salt |
Directions
DRESSING
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.
NOTES : If using a terra-cotta or clay bowl for serving this salad, line it with plastic wrap or aluminum foil, or use a plastic bowl that looks like terra-cotta.
Posted to EAT-L Digest 17 Dec 96 Recipe by: Kimberly Speta (ToH Aug/Sept 96) From: Sean Coate <swcoate@...> Date: Wed, 18 Dec 1996 15:36:29 -0500