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.

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. Couldnt 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 cant 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

Notes: MENU
* Pesto Chicken Salad
* Cherry Tomatoes or Tomato Wedges
*

Baguette
* Amaretto Pound Cake with Coffee Ice Cream

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