Chicken-Thyme Penne

3 cups penne pasta
4 cups chicken (cooked and cubed)
2 cups red grapes (halved)
2 medium stalks (sliced)
1/3 cup onion (chopped)
3 Tbsp olive oil
2 tsp dried thyme
1 1/4 cup mayo
1 Tbsp milk
1 Tbsp honey
1 Tbsp ground mustard
1 tsp salt
1 cup chopped toasted walnuts

Cook and drain pasta then rinse with cold water.

In a large bowl mix pasta, chicken, grapes, celery and onions.

In a small bowl mix oil and 1 tsp of thyme.

Pour oil mixture over chicken mixture-toss to coat.

In small bowl mix mayo, milk, honey, mustard, salt and remaining thyme.

Add to chicken mixture refrigerate for 2 hours-add nuts before serving.