You can easily customize this chicken salad by including any fresh or dried herb such as fenugreek, dill, chives and cumin, as desired.
- 8 oz chicken breast, cooked and diced into 1-in cubes
- 3 cups fresh watercress bouquets, washed and separated
- 5 radishes, chopped
- 2 stalks celery, chopped
- 1 medium pear, diced
- 1/3 cup pine nuts, whole
- 3 tbsp fresh tarragon, chopped, or 1 tbsp dried tarragon
- 1 tbsp walnut oil
In a large mixing bowl, toss all ingredients together and serve.
Recipe courtesy of Dr. Mark Hyman.