Recipe for Dilled Chicken Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 pkt	(16 oz) spiral pasta, cooked and drained
2 cup	Cubed cooked chicken, see Note below
1 cup	Chopped celery
1/3 cup	Chopped onion
1 pkt	(10 oz) frozen peas, thawed
	----------------- DRESSING ----------------
1 env	(1 oz) ranch salad dressing mix
2 cup	(16 oz) sour cream
1 cup	Mayonnaise
1 cup	Milk
3 tbl	Minced fresh dill or 1 Tbsp. dill weed

Instructions:

Instructions: The recipe was submitted by Kimberly Speta of Kennedy, New York and hope you enjoy it as much as we all have.

In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat.

Cover and refrigerate for at least 2 hours.

Yield: 10-12 servings

NOTE: I
used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great.

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