Wednesday, July 28, 2010

Dilled chicken salad

This recipe makes alot of salad so i suggest if you just want to make it for a small family cut the recipe in half.

1 16 oz pkg. spiral pasta, cooked and drained
2 cups chicken, cooked and cubed
1 cup celery, chopped
1/3 cup onion, chopped
1 10 oz pkg. frozen peas, thawed
1 1oz env. Ranch salad dressing mix
2 cups sour cream (I used plain yogurt)
1 cup mayonnaise
1 cup milk
3 Tbsp fresh dill, minced or 1 Tbsp dill weed
1/2 tsp garlic sauce

In a large bowl, combine pasta, chicken, celery, onion, and peas. In a small bowl, combine dressing mix, sour cream, mayonnaise, milk, dill, and garlic salt. Whisk until smooth. Pour over salad, toss to coat. Cover and refrigerate for at least 2 hours. Makes 10-12 servings

This recipe comes from WorldWide Ward Christmas Cookbook

No comments:

Post a Comment