Watercress Salad with Chicken, Fennel, and Pickled Shallots

Name: Watercress Salad with Chicken, Fennel, and Pickled Shallots
Yield: Serves 4 to 6 as a main dish
Ingredients: 1/3 cup, red wine vinegar; 2 tablespoons, sugar; , Kosher salt and pepper; 2 , shallots, sliced thin; 10 ounces (10 cups), watercress, torn into bite-size pieces; 1 , fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 1/4 cup, recipe Make-Ahead Vinaigrette; 2 cups shredded, cooked chicken; 2 ounces aged, gouda cheese, shaved; 1/2 cup, dry-roasted peanuts, chopped coarse

Main Courses
Chicken
Vegetables
Weeknight
Salads

By Andrew Janjigian ･ Appears in Cook's Illustrated March/April 2016

This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight meal.

SERVES 4 to 6 as a main dish

TIME 20 minutes, plus 30 minutes cooling

Watercress Salad with Chicken, Fennel, and Pickled Shallots

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