Dilled Chicken Salad (2 Hrs To Overnight)

10 Servings

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Dilled Chicken Salad (2 Hrs To Overnight) Ingredients

2 c Cubed cooked chicken	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
1 Envelope (1 oz) ranch salad

Instructions for Dilled Chicken Salad (2 Hrs To Overnight)

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 Date: Wed, 18 Dec 1996 15:36:29 -0500

Main Ingredient: ChickenCuisine: Uncategorized