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.
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup0.5 cup plain low fat yogurt0.25 cup water2 tablespoons Dijon-style mustard1 tablespoon apple cider vinegar0.125 teaspoon black pepper3 cups cooked corkscrew pasta, without salt and drained2 stalks celery, sliced (about 1 cup)1 medium tomato, diced (about 1 cup)2 cups cubed boneless, skinless chicken breasts, cooked
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