Ingredients:


2 chopped Tomato (Tamatar)
2 cup cooked and shredded Chicken
1 cup Olive Oil
Salt to taste
1/2 tsp White Pepper Powder
a pinch of Mustard Powder
1 Egg Yolk
1 tblsp Cream
1 bunch Lettuce Leaves

How to make chicken salad:

* Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
* Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
* Mix the sauce with the tomato,cream and the cooked chicken.
* Serve in glass bowls on a bed of lettuce leaves.

The chicken salad recipe given here is slightly on the spicy side but combines the best of both worlds – the zing of fresh coriander, lean chicken and crunchy fresh vegetables, all on a bed of colorful pasta.

To make this attractive chicken salad you need;

1 tsp olive oil
2 chicken breasts, skinned.
Half a cup of French beans
3 firm ripe tomatoes, seeded and cut into cubes
2/3 cup plain yoghurt
2 cups multicolored pasta of choice (penne, farfel … or whatever is the `Fancy of the day’).
1 green chili, seeded and finely chopped
2 cloves of garlic, crushed
3 tablespoon chopped fresh coriander
˝ tsp ground black pepper
Salt to taste.

Put the oil in a hot pan and seal the chicken breasts. Let them cook for about ten minutes, till they are all cooked and lightly browned. Remove and cut into strips. Chop the French Beans into 1 inch lengths and cook in boiling water for about 5 minutes. Refresh in cold water to retain the color.

Cook the pasta in a large pan with lots of boiling water. When done, rinse and keep aside.
In a bowl, mix together the yoghurt, curry powder, chili, garlic, and chopped coriander. Mix well. Then add the chicken strips and let it stand for about half an hour, till the ingredients get well acquainted.

Next, put the pasta in a large bowl and toss well with beans and tomatoes. Pour the mixture of chicken and sauce over this.

Serve cool, with slices of French bread.