I used these Oven Roasted Chicken Breasts (put chicken breast on baking sheet and drizzle with olive oil and lemon juice; then season with salt, pepper, and lemon zest; bake at 350 for about 20 minutes) to make this...
*Dilled Chicken Salad*1 (8-10 oz) pkg spiral pasta, cooked & drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 (10 oz) pkg frozen peas, thawed
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 (10 oz) pkg frozen peas, thawed
add dressing to taste
Dressing:
1 (1 oz) envelope ranch dressing mix
2 cups sour cream
1 cup mayo
1 cup milk
3 Tbsp fresh dill, minced (or 1 Tbsp dried dill)
1/2 tsp garlic salt
Dressing:
1 (1 oz) envelope ranch dressing mix
2 cups sour cream
1 cup mayo
1 cup milk
3 Tbsp fresh dill, minced (or 1 Tbsp dried dill)
1/2 tsp garlic salt
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I substituted red bell peppers instead of onions and left out the frozen peas. I think asparagus would be a good option for the peas. I also made a batch with a package of Lemon Pepper Tuna instead of chicken and it was yummy too.
1 comment:
oooh, that looks so good.. I seriously...seriously have to try some of your recipes.
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