Lunch
Chicken Thyme Penne Salad
Description
It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.
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
Directions:
- 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.
