Recipe - Dilled Chicken Salad

1 pack (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 pack (10 oz) frozen peas; thawed

DRESSING
1 Envelope (1 oz) ranch salad
dressing mix
2 cup (16 oz) sour cream
1 cup Mayonnaise
1 cup Milk
3 tablespoon Minced fresh dill or 1 Tbsp.
dill weed
One half teaspoon 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: 1012 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"
ayla@duocounty.com on Aug 27, 1997