Nothing like preparing a fresh homemade salad! This chicken salad is my go-to recipe and it always brightens up my day with its wonderful, refreshing flavor. By serving it on a bed of lettuce, you can eat it as a roll and enjoy the fantastic crunch of every bite. Hope everyone loves it!

Time: 

• Prep time – 10 mins
• Cook time – 20 mins

Main Ingredients: 

• Boneless Chicken Breast – 250 g
• Baby Corns (Sliced) – 6
• Mushrooms (Sliced) – 100 g
• Green Bell Pepper (Sliced) – 1/2
• Yellow Bell Pepper (Sliced) – 1/2
• Roma Tomato (Use firm tomato – deseed and remove pulp, then slice lengthwise) – 1
• Lemon Juice – few drops

Dressing Ingredients: 

• Olive oil – 6 tbsp
• White Vinegar – 2 tbsp
• Salt – 3/4 tsp
• Black Pepper Powder – 1/2 tsp
• White Sugar – 1/2 tsp
• Mustard Paste – 1 tsp
• Garlic Pods (Chopped Finely and Crushed) – 3
• Parsley (Finely Chopped) – 1tbsp

Method: 

1. Put chicken breast in a pressure cooker with 1/2 cup of water and 1/2 tsp of salt. Pressure cook until cooked through. Then let the chicken simmer in for 2 minutes.
2. Cut the chicken in julienne style.
3. Next, boil 2 cups of water with 1 tsp salt and few drops of lemon juice. Add the baby corn and mushrooms. Boil for two minutes. Then strain and set aside.
4. Heat 1 tbsp of the olive oil. Add the cooked chicken pieces and saute for 2 minutes. Set aside.
5. Mix all the main ingredients together in a salad bowl.
6. Prepare the dressing in another bowl, and mix well.
7. Pour the dressing over the main ingredients and mix well.
8. Serve in a lettuce cup. Set in fridge and serve cold.
9. Enjoy 🙂