Farmer's Salad

A very refreshing salad by Nita Mehta with two tangy dressings.

For Salad:

2 chicken breasts (with Skin)

2 red tomatoes- deseeded & cut into cubes

1 large capsicum- deseeded & cut into cubes

1 small cucumber- peeled & cut into cubes

1 onion- cubed & layers separated

1 Lettuce head - cubed

2 hard boiled eggs- cut into 8 pieces for Garnishing (Optional).

For Vinaigrette Dressing:

4 Tbsp Oil (vegetable oil or Olive Oil or Salad Oil)

2 Tbsp Vinegar or lemon juice

1/2 tsp salt, 1/2 tsp powdered sugar

1/2 tsp pepper, 1/2 tsp mustard sauce

Place all the ingredients in a bottle and shake well

For Light Mayonnaise Dressing:

1 1/4 cups mayonnaise, 1/2 cup yoghurt

Beat the yoghurt well till smooth and mix well with the mayonnaise.

1. Pressure cook the chicken by adding 1/2 cup water and little salt in a pressure cooker to give 2 whistles. Cool. Remove and discard the skin and bones and cut into 2" long pieces (Shred into chunks).

{I used boneless breasts, pounded and marinated in salt and red chilli powder for about 1/2 hour and then pan seared it in olive oil, till well done and then cut it into strips}.

2. In a bowl mix chicken, cubed tomatoes, cucumber, capsicum, onion and lettuce.

3. Pour the Vinaigrette Dressing over and keep in the fridge for 1/2 hour. Toss once in between.

4. Remove the salad bowl from fridge and drain the excess dressing from the bottom of the salad bowl.

5. Pour the mayonnaise dressing. Mix gently with salad spoon. Serve cold.