INGREDIENTS

INSTRUCTIONS

Combine chicken, celery and Parmesan in medium bowl. Blend mayonnaise
and pesto in small bowl. Add to chicken mixture and toss to combine.
Arrange watercress sprigs on 2 medium plates. Spoon 1/2 chicken salad
on watercress on each plate. Garnish with whole cherry tomatoes or
tomato wedges. Serve with baguette slices.  VARIATION: Cut baguette
into quarters. Split 2 quarters and fill each  with 1/2 chicken salad.
Garnish with watercress sprigs. Makes 2  sandwiches.  [SALAD 2
servings. Each serving without baguette slices: 473  calories; 543 mg
sodium; 138 mg cholesterol; 27 grams fat; 13 grams  carbohydrates; 45
grams protein; 0.84 gram fiber.]  [SANDWICHES 2 servings with bread:
each sandwich: 773 calories; 1,143  mg sodium; 138 mg cholesterol; 27
grams fat; 75 grams carbohydrates;  53 grams protein; 2.84 grams
fiber.]  TIP: "The most time-consuming part of the recipe is removing
the meat  from a plump, roasted chicken picked up in the deli section
of the  supermarket. Or substitute turkey if you like."  *To make
amaretto poundcake, simply sprinkle a couple of slices of  commercial
poundcake with amaretto or coffee-flavored liqueur and top  each slice
with a scoop of coffee ice cream. Couldn't be easier.  *If you make
your own pesto sauce, freeze a batch in an ice cube  tray. Once firm,
pop out the pesto cubes, wrap individually and store  in a plastic bag
in the freezer. These small amounts come in handy  for recipes like
this or you can thaw several cubes when larger  amounts are needed.
*When you can't find fresh pesto, buy it refrigerated or frozen.
Frozen pesto thaws quickly at room temperature or in a few seconds in
the microwave.  *REF: QUICK FIX, "Preso: Pesto Chicken," By JOAN DRAKE,
Special to The  Times, Wed 5/13/1998 < www.latimes.com/HOME/NEWS/FOOD/
> Sent by  Hanneman/buster  Notes: MENU * Pesto Chicken Salad * Cherry
Tomatoes or Tomato Wedges *  Baguette * Amaretto Pound Cake with Coffee
Ice Cream  Recipe by: Joan Drake, *See ref  Posted to MC-Recipe Digest
by Kitpath <phannema@wizard.ucr.edu> on  May 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1172
Calories From Fat: 349
Total Fat: 39.5g
Cholesterol: 61.4mg
Sodium: 2921.3mg
Potassium: 1504.9mg
Carbohydrates: 171.1g
Fiber: 12g
Sugar: 8.3g
Protein: 36.2g