Chicken-Cress Salad

Ingredients

• 1 tablespoon dijon mustard 
• 1 tablespoon thyme leaves dried fresh (or 2 teaspoons thyme)
• 0.3 teaspoon fresh-ground pepper 
• 3 tablespoons mayonnaise 
• 16 servings salt 
• 2 tablespoons shallots chopped
• 3 cups meat from a rotisserie chicken shredded cold cooked
• 0.8 cup watercress italian chopped
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

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.