Monday, June 22, 2009

YUM-O! *Dilled Chicken Salad*

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
add dressing to taste

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
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:

DetJessandalltherest said...

oooh, that looks so good.. I seriously...seriously have to try some of your recipes.

Blog Design by Sweet Simplicity