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
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Steps
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.
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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.
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