Categories: Chicken, Pasta, Salad

Ingredients

• 3 cups uncooked penne pasta
• 4 cups cubed cooked chicken
• 2 cups red grapes, cut in half
• 2 stalks celery, sliced
• 1/2 cup chopped onion
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 1 tablespoon milk
• 1 tablespoon honey
• 1 tablespoon coarse grain mustard
• 1 teaspoon salt
• 1 cup chopped walnuts, toasted

Directions

1. Cook penne per package directions; rinse and drain.

2. In a big bowl, mix together the penne, chicken, grapes, celery, and onion.

3. In a small bowl add oil and 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); stir to mix.

4. Pour over chicken-pasta mixture; toss to coat.

5. In another bowl, add mayonnaise, milk, honey, mustard, salt, and remaining thyme; stir to combine.

6. Cover chicken-pasta mixture and cover mayonnaise mixture; chill both for at least 4 hours but not more than 24 hours; 2 hours before ready to serve, toss the chicken-pasta mixture and mayonnaise mixture together.

7. Cover and refrigerate until ready to serve.

8. Right before serving, season to taste with salt/pepper and add 3/4 cup walnuts; stir to combine.

9. Sprinkle remaining nuts on top; serve.

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