Chicken Rotini Salad

• SALAD
• 2 eggs
• 4 ounces uncooked rotini pasta
• 2 cups frozen baby peas
• 2 cups cooked chicken, cubed
• 1 cup sliced carrot
• DRESSING
• 3/4 cup mayonnaise
• 1/4 cup milk
• 2 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
2. Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
3. In small bowl, combine all dressing ingredients; blend well.
4. In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
5. Serve immediately, or cover and refrigerate until serving time.

salad, eggs, rotini pasta, frozen baby peas, chicken, carrot, dressing, mayonnaise, milk, dill pickle, mustard, sugar, salt, pepper

Taken from www.food.com/recipe/chicken-rotini-salad-326913 (may not work)