Cooking Directions

• Beat the soup, yogurt, water, mustard, vinegar and black pepper in a large bowl with a fork or whisk.  Add the pasta, celery, tomato and chicken and toss to coat.
• Cover and refrigerate for 3 hours. Stir the salad before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
• 0.5 cup plain low fat yogurt
• 0.25 cup water
• 2 tablespoons Dijon-style mustard
• 1 tablespoon apple cider vinegar
• 0.125 teaspoon black pepper
• 3 cups cooked corkscrew pasta, without salt and drained
• 2 stalks celery, sliced (about 1 cup)
• 1 medium tomato, diced (about 1 cup)
• 2 cups cubed boneless, skinless chicken breasts, cooked