Dilled Chicken Salad Recipe

4 3 8
Dilled Chicken Salad Recipe
Dilled Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Dilled Chicken Salad Recipe

Read Reviews
4 3 8
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
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.
Originally published as Dilled Chicken Salad in Taste of Home August/September 1996, p33

Nutritional Facts

1 each: 446 calories, 24g fat (8g saturated fat), 57mg cholesterol, 736mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 15g protein.

  • 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
  1. 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.
Originally published as Dilled Chicken Salad in Taste of Home August/September 1996, p33

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Reviews forDilled Chicken Salad

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nala826 User ID: 5912021 4078
Reviewed May. 1, 2011

"love it, such a nice refreshing change from regular pasta salad, kids loved it because of the ranch flavor"

MY REVIEW
halksnest User ID: 5100612 26722
Reviewed Aug. 21, 2010

"Absolutely delicious! I make this over and over again. Have passed the recipe on to many friends. Great for any type of gathering and makes a huge amount."

MY REVIEW
vewebber58 User ID: 998755 13810
Reviewed Oct. 19, 2009

"I followed the recipe exactly but it was too bland and didn't have much flavor. Maybe adding another package of the dry dressing mix would improve it, but it wasn't good enough that I'd consider trying again."

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