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Recipe: Chicken Salad (with peas and toasted almonds, using ranch dressing)

Salads - Main Dish
CHICKEN SALAD

1 (4 ounces) package sliced almonds
2 cups cubed, cooked chicken
1 (10 ounces) package frozen peas, thawed
3/4 cup sliced celery
1 tablespoon minced onion
2 teaspoons lemon juice
3/4 cup prepared Hidden Valley Ranch Salad Dressing, Original Fiavor

Toast almonds in 350 degree F oven for 8 to 10 minutes; cool.

Combine chicken, peas, cooled almonds, celery, onion and lemon juice in a bowl. Add salad dressing and toss.

Makes 5 1/2 cups.
From: Recipelink.com
Source: Recipe pamphlet: More Than A Salad Dressing, Recipes from Hidden Valley Ranch
MsgID: 3153050
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-14-10 Recipe Swap - Toss in the Salad...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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