Dill Chicken Salad
1 pkg. (16) ounces spiral pasta, cooked and drained
2 c. cubed cooked chicken
1 c. chopped celery
1/3 c. chopped onion
1 pkg (10 oz) frozen peas, thawed
Dressing:
1 envelope (1 ounce) ranch salad dressing mix
2 c. sour cream
1 c. mayonnaise
1 c. milk
3 Tbsp. minced fresh dill or 1 Tbsp dill weed
1/2 tsp garlic salt
In a large bowl, combine the first five ingredients; mix well. Combine dressing
ingredients; whisk untl smooth. Pour over salad; toss to coat. Cover and re-
frigerate for at least 2 hours. Yield: 10-12 servings
Enjoy!!!
-Melissa
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