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Chicken-Cress Salad

Chicken-Cress Salad

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

Sunset OCTOBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 53%
  • Protein: 4.4g
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Sodium: 35mg
  • Cholesterol: 14mg
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Chicken-Cress Salad Recipe

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