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Dilled Chicken Salad Recipe

Photo by: Taste of Home

83% would make again

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I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York

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10-12 Servings
Prep: 15 min. + chilling

Ingredients

1 package (16 ounces) spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 envelope (1 ounce) ranch salad dressing mix
2 cups (16 ounces) sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1/2 teaspoon garlic salt

Directions

In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings.

Editor's Note: If using a terra-cotta or clay bowl for serving this salad as shown in the photo, line it with plastic wrap or aluminum foil, or use a plastic bowl that looks like terra-cotta.

Nutrition Facts: 1 serving (1 each) equals 446 calories, 24 g fat (8 g saturated fat), 57 mg cholesterol, 736 mg sodium, 38 g carbohydrate, 2 g fiber, 15 g protein.

Dilled Chicken Salad published in Taste of Home August/September 1996, p33

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Reviews for Dilled Chicken Salad (1)