Yield
Makes about 3 1/2 cups (serving size: 2 tablespoons)

Prep Time: about 15 minutes. Notes: You can make salad up to 1 day ahead; cover and chill.

How to Make It

Step 1

In a bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme), and 1/4 teaspoon fresh-ground pepper.

Step 2

Add 3 cups shredded cold cooked chicken, 3/4 cup chopped watercress or Italian parsley, and 2 tablespoons chopped shallots. Stir in salt to taste.

Step 3

Serve with toasted baguette slices.

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