Title: Dilled Chicken Salad
Categories: None
Yield: 1 Servings

1 pk (16 oz) spiral pasta; cooked
-and drained
2 c Cubed cooked chicken; see
-Note below
1 c Chopped celery
1/3 c Chopped onion
1 pk (10 oz) frozen peas; thawed

----------------------------------DRESSING----------------------------------
1 Envelope (1 oz) ranch salad
-dressing mix
2 c (16 oz) sour cream
1 c Mayonnaise
1 c Milk
3 tb Minced fresh dill or 1 Tbsp.
-dill weed
1/2 ts Garlic salt

The recipe was submitted by Kimberly Speta of Kennedy, New York and
published in the August/September 96 issue of "Taste of Home" magazine. I
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.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Coe"
on Aug 27, 1997