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Dilled Chicken Salad

4 reviews
Total Time
Prep: 15 min. + chilling

Recipe by Kimberly Speta, Kennedy, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jun. 10, 2022

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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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.
Test Kitchen Approved

Dilled Chicken Salad

4 reviews
Prep Time 15 min
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 sour cream
  • 1 cup mayonnaise
  • 1 cup milk
  • 3 tablespoons minced fresh dill or 1 tablespoon dill weed
  • 1/2 teaspoon garlic salt
Text Ingredients

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.

Nutrition Facts

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