Dressing: 2 tablespoons Dijon mustard 3 tablespoons white wine vinegar 1/4 teaspoon celery salt 2 cloves garlic 1/4 teaspoon saffron threads 1/4 teaspoon dried thyme, or 1 teaspoon fresh 1/4 cup olive oil or less Mixed baby greens For dressing: In food processing, running, drop garlic, vinegar, mustard, celery seed, celery salt, saffron and thyme. With machine running, slowly add oil and process until dressing is thick and bright yellow. Add mayonnaise and blend. Season with salt and pepper. Transfer dressing to small bowl. (Can be prepared 3 hours ahead. Whisk before using.) Toss chicken, onions, celery, pepper, sundried tomatoes and pasta. Add dressing to suit. Serve over bed of mixed baby greens. (Not sure about this recipe. Last time I made it, it was a bit over-powering so I took out the mayo. Try again.)