Chicken-Cress Salad

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

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Linda Lau Anusasananan,

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note