Dilled chicken salad (2 hrs to overnight)

10 Servings

Ingredients

Quantity Ingredient
2 cups Cubed cooked chicken
1 cup Chopped celery
⅓ cup Chopped onion
1 pack (10 oz) frozen peas, thawed
1 Envelope (1 oz) ranch salad dressing mix
2 cups (16 oz) sour cream
1 cup Mayonnaise
1 cup Milk
3 tablespoons Minced fresh dill OR 1 Tbsp dill weed
½ teaspoon Garlic salt

Directions

DRESSING

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.

NOTES : If using a terra-cotta or clay bowl for serving this salad, line it with plastic wrap or aluminum foil, or use a plastic bowl that looks like terra-cotta.

Posted to EAT-L Digest 17 Dec 96 Recipe by: Kimberly Speta (ToH Aug/Sept 96) From: Sean Coate <swcoate@...> Date: Wed, 18 Dec 1996 15:36:29 -0500

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