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

Linda Lau Anusasananan
This Story Originally Appeared On sunset.com

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve with toasted baguette slices.

Nutrition Facts

40 calories; calories from fat 53%; protein 4.4g; fat 2.3g; saturated fat 0.5g; carbohydrates 0.2g; fiberg; sodium 35mg; cholesterol 14mg.