Ingredients
3
cups uncooked penne pasta (10 oz)
4
cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens)
2
cups seedless red grapes, cut in half
2
medium stalks celery, sliced (1 cup)
1/3
cup chopped onion (1 small)
3
tablespoons olive or vegetable oil
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4
cups reduced-fat mayonnaise or salad dressing
1
tablespoon milk
1
tablespoon honey
1
tablespoon coarse-grained mustard
1
teaspoon salt
1
cup chopped walnuts, toasted
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.
In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.
Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.
