Dilled Chicken Salad

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Dilled Chicken Salad Ingredients

1 pk (16 oz) spiral pasta; cooked	1 Envelope (1 oz) ranch salad
2 c Cubed cooked chicken; see	2 c (16 oz) sour cream
1 c Chopped celery	1 c Mayonnaise
1/3 c Chopped onion	1 c Milk
1 pk (10 oz) frozen peas; thawed	3 tb Minced fresh dill or 1 Tbsp.
DRESSING	1/2 ts Garlic salt

Instructions for Dilled Chicken Salad

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 - Prodigys Recipe Exchange Newsletter by "Karen Coe" on Aug 27, 1997

Main Ingredient: ChickenCuisine: Uncategorized