Chicken-Thyme-Penne Salad

 

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

• 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.