YieldsMakes about 3 1/2 cups (serving size: 2 tablespoons)
AuthorLinda Lau Anusasananan,
Prep Time: about 15 minutes. Notes: You can make salad up to 1 day ahead; cover and chill.

How to Make It

Step 1
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
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
3

Serve with toasted baguette slices.

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

Directions

Step 1
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
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
3

Serve with toasted baguette slices.

Chicken-Cress Salad