- 20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
- 3 stalks celery, chopped
- 5 pounds lemon penne pasta
- 12 cups mayonnaise
- 1 cup lemon juice
- 2 teaspoons dried dill weed
- 4 cups buttermilk
- In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
- Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
05/01/2018
recipepes.com
Dill Lemon Chicken Pasta Salad, recipe
PT15M
PT1H
5
455 calories