| 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 |
Serve with...
Sunny Lemon Bars
Total Time:
2 hours 15 min
| 1. | Cook and drain pasta as directed on package. Rinse with cold water; drain. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| No change. |
|
| To toast walnuts, bake uncovered in an ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until golden brown. |
|
| Garnish the salad with 1/2 cup crumbled blue cheese for a sophisticated flavor. |
|
| This salad is great for a potluck! Just tote along the walnuts to stir in once you're at the gathering. |
Nutrition Information:
400 ( 200); 22g ( 3 1/2g, 0g); 50mg; 610mg; 30g ( 2g, 7g); 19g 4%; 6%; 4%; 10% 1 1/2 ; 1/2 ; 0 ; 2 ; 3 2