Prep 15 mins
Cook 0 mins
I got this recipe out of the St.Cloud Times a couple of weeks ago. I added a bit of garlic (can't cook without it). This is a great way to use up left-over chicken!
- 1 cup mayonnaise
- 1⁄4 cup thinly sliced basil leaves, plus more for garnish
- 1⁄2 teaspoon mashed garlic (1 clove)
- 2 teaspoons herbal vinegar
- 1⁄2 lb watercress, stems removed,torn in small pieces
- 1 lb cooked green beans, cut in small pieces
- 3⁄4 lb cooked boneless chicken, preferably grilled,skinned and cut in small pieces
- 3⁄4 lb cherry tomatoes, healved
- salt and pepper
- Beat together the mayo, basil, garlic and vinegar in a bowl until smooth.
- In a large bowl, combine the watercress and 2 tablespoons of the basil mayo.
- Toss until the leaves are lightly coated.
- Divide evenly among 6 plates.
- To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing.
- Season with salt and pepper.
- Stir to combine.
- Divide evenly and place atop the watercress.
- Garnish with sliced basil and a spoonful of the dressing.
Adapted the recipe to a main course salad for an evenig I was on my own. I enjoyed every bite. I did add some chopped cellery, red onion and some spinach leaves. The beans gave it a nice crunch. Loved the basil mayonaise, there is a bit left of that and I will use that today on a tomato sandwich. If you would not already had added the garlic to the mayonaise I would have done that, it just belongs in there!
I also adapted this to main course chicken salad and it came out really well! I replaced the watercress with romaine lettuce and it works well like that too. Thanks for a great recipe!