A tart lemon-buttermilk dressing heavy with dill coats chicken, celery and lemon penne pasta. This dish serves a capacity crowd, making it perfect for the church picnic.
INGREDIENTS (for 5 servings):
- 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.