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Dilled Chicken Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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

Directions

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

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