CHICKEN-THYME-PENNE SALAD

Chicken-Thyme-Penne Salad image

It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g