ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Cress Salad

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.

Ingredients

  • 3 tablespoons mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1/4 teaspoon fresh-ground pepper
  • 3 cups shredded cold cooked chicken
  • 3/4 cup chopped watercress or Italian parsley
  • 2 tablespoons chopped shallots
  • salt

Nutrition Information

  • calories 40
  • caloriesfromfat 53 %
  • protein 4.4 g
  • fat 2.3 g
  • satfat 0.5 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • sodium 35 mg
  • cholesterol 14 mg

How to Make It

  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.

  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.

  3. Serve with toasted baguette slices.