Dilled Chicken Salad



12 servings



1 pkg. (1 lb.) spiral pasta, cooked and drained
2 cups cubed chicken, cooked
1 cup celery, chopped
1/3 cup onion, chopped
1 pkg. (10 oz.) frozen peas, thawed


1 pkg. (1 oz.) ranch salad dressing mix
2 cups sour cream
1 cup mayonnaise
1 cup milk
1 tbsp. dill weed
1/2 tsp. garlic salt


In a large bowl, combine the first five ingredients; mix well. Combine the dressing ingredients; whisk until smooth. Pour over salad. Toss to coat. Cover and refrigerate for at least 2 hours.

Author's Comments

If using a terra-cotta or clay bowl for serving this salad. Line it with plastic wrap or aluminum foil.

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