~Dilled Chicken Salad~ 1 pkg. (16 oz.) spiral pasta, cooked and drained 2 c. cubed cooked chicken 1 c. chopped celery 1/3 c. chopped onion 1 pkg. (10 oz.) frozen peas, thawed DRESSING: 1 envelope (1 oz.) ranch salad dressing mix 2 c. (16 oz.) sour cream 1 c. mayonnaise 1 c. milk 3 tbsp. minced fresh dill or 1 tbsp. dill weed 1/2 tsp. garlic salt In a large salad bowl, combine the 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: 10- 12 servings.
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