1 lb. cooked, diced chicken
1 lb. pasta, cooked (1 lb. precooked weight)
1 medium yellow onion, diced
2 celery ribs, diced small
1 lb. grapes, washed and picked
1 cup toasted walnuts
2 c. mayonnaise
1/2 c. honey
1/2 lemon, juiced
2 tsp. thyme, dried
1/4 c. dijon mustard
1 c. heavy cream
Salt and pepper to taste

Place chicken onto a sheet tray and cook in oven at 350°F until fully cooked. Chill the chicken. Cook the pasta until soft. Toss cooked pasta with small amount of olive oil and chill. Do not rinse. Dice the onion and celery and reserve. Wash and pick grapes and reserve. Toast the walnuts and reserve.

Dice the chilled chicken and mix all the salad ingredients in a bowl. For the dressing, mix all of the ingredients and season to taste with salt and pepper. Mix the salad with enough dressing to make the salad wet but not soaked. Dressing can be held for approximately one week.