Category: Salads

2 cup Cubed cooked chicken

1 cup Chopped celery

1/3 cup Chopped onion

1 package (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 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 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@PEGANET.COM>



Date: Wed, 18 Dec 1996 15:36:29 -0500