Chicken-Thyme-Penne Salad - Recipe.com

By dmscott52

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) see savings
• 4 cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens) see savings
• 2 cups seedless red grapes, cut in half see savings
• 2 medium stalks celery, sliced (1 cup) see savings
• 1/3 cup chopped onion (1 small) see savings
• 3 tablespoons olive or vegetable oil see savings
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed see savings
• 1 1/4 cups cups reduced-fat mayonnaise or salad dressing see savings
• 1 tablespoon milk see savings
• 1 tablespoon honey see savings
• 1 tablespoon coarse-grained mustard see savings
• 1 teaspoon salt see savings
• 1 cup chopped walnuts, toasted see savings

Details

Servings 12
Preparation time 25mins
Cooking time 265mins
Adapted from recipe.com

Preparation

Step 1

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.

Tip

High Altitude (3500-6500 ft): No change.