Dilled Chicken Salad Recipe photo by Taste of Home
Dilled Chicken Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10-12 servings.
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
Ingredients
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1 package (16 ounces) spiral pasta, cooked and drained
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2 cups cubed cooked chicken
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1 cup chopped celery
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1/3 cup chopped onion
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1 package (10 ounces) frozen peas, thawed
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DRESSING:
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1 envelope (1 ounce) ranch salad dressing mix
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2 cups sour cream
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1 cup mayonnaise
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1 cup milk
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3 tablespoons minced fresh dill or 1 tablespoon dill weed
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1/2 teaspoon garlic salt
Directions
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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.
Nutrition Facts
1 each: 446 calories, 24g fat (8g saturated fat), 57mg cholesterol, 736mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 15g protein.
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