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Dilled Chicken Salad Recipe

Dilled Chicken Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:10-12 servings

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

  • 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.

Nutritional 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.