Dill Pickle Chicken Pasta Salad
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Dill Pickle Chicken Pasta Salad
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
Ingredients
Scale
- 16 oz. (1 box) shells pasta
- 1 pound chicken breast
- 1 green onion bundle
- 2 cups cheddar cheese curds
- 6 Gedney Dill Pickles
- Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
- & Seasoning Mix.
- 1 cup mayo
- 1 cup buttermilk
- 2 tablespoon dill weed
- 1/4 cup dill pickle juice
Instructions
- Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.
Nutrition
- Serving Size: 6
- Calories: 826
- Sugar: 6
- Sodium: 1248
- Fat: 43
- Saturated Fat: 11
- Unsaturated Fat: 30
- Trans Fat: 0
- Carbohydrates: 63
- Protein: 44
- Cholesterol: 114
