-- By Sania Nadkarni
Ingredients:
1 bell pepper
1 tomato
1/4th cabbage
7-8 pieces of pineapple
3-4 chicken breasts
1 cup macaroni
12-15 pieces walnuts
For the dressing
2 Tablespoons Mayo
1 teaspoon olive oil
- Cut all vegetables [Capsicum or bell peppers, tomatoes, cabbage] into small cubes.
- Cut pineapples into tiny cubes, add a little bit of sugar and freeze it for 5 minutes. Don't miss out on the pineapple. It is juicy and really adds flavor to the salad.
- In a pan, add some olive oil and cook chicken pieces into cubes with salt and pepper. Keep the chicken aside.
- Toss the cut veggies in the same pan for a few minutes [ don't add more oil]
- Cut walnuts into small pieces and add to the bowl.
- Boil macaroni pasta [in 5 cups of water] with 1 teaspoon olive oil and 1teaspoon salt.
- Mix the chicken, vegetables, pineapple and macaroni in a bowl. Squeeze 1/4th lemon, mix and leave aside.
- For the dressing, mix the mayo with 1 teaspoon olive oil and little milk. [It should not be very thick or watery]
- Mix and pour it over the macaroni-veggie mixture.
- Mix well and refrigerate for some time.
- Serve chilled.
