2 cups cooked and cubed chicken at room temperature
½ bunch watercress, coarsely chopped
⅓ cup mayonnaise 2 tps soy sauce
½ tps wasabi paste (or to taste)
½ cup red bell peppers, cut up
• Mix chicken with watercress.
• Mix mayonnaise, soy sauce, and wasabi into a smooth paste.
• Add to chicken mixture. Combine well.
• Plate the salad and decorate it with the red pepper.
Serves two.
Serve with a medium-bodied chardonnay, such as Mâcon-Lugny's "Les Charmes."