A meal is incomplete without a salad

Summer is the ideal time for salads. There are no hard and fast rules when it comes to making a salad. The only rule while having salad on the menu is to offset a heavy main course with a light salad and a light one with a salad that has a heavy, creamy dressing.

Chicken pasta salad

IngredientsChicken -200 gm
Pasta - 1 cup
Capsicum- 2
Tomato- 1
Dressing
Curd- 1 cup
Thin cream- 2 tbsp
Orange juice- 3 tbsp
Olive oil- 2 tbsp
Milk- 2 tbsp
Oregano- half tsp
Pepper powder- Half tsp
Salt - Half tsp
Mustard powder- Half tspMethodBoil about 10 cups of water with salt and add the pasta in it. Stir it occasionally. Remove from fire and strain. Spoon one tbsp of oil in the pasta. Keep aside. Boil the chicken with basil, crushed pepper and salt. Cut the tomato into four. Remove the pulp and cut it into square pieces. Cut the capsicum in the same way. Debone the boiled chicken and shred into small pieces. Beat the ingredients for the dressing in a bowl till smooth. Add the shredded chicken, capsicum, tomato, and boiled pasta in this bowl and toss well. Transfer this to the serving plate and serve.

Russian salad

IngredientsChicken - 250 gm
Vinegar- 1 tbsp
Oil- 1 tbsp
Green peas- Half cup
Carrot diced into cubes- 1and a half cup
Beans chopped- Half cup
Capsicum cut into thin slices- 1
Pineapple chopped- 1and a half cup
Salt and pepper- to taste
Lettuce leaves- 4
Dressing
Mayonnaise- 1 cup
Salt - Half tsp
Pepper powder- Half tsp
Fresh cream- quarter cup
Cheese grated- 1 cubeMethodBoil the chicken with pepper powder and salt. Debone and cut into small pieces. Marinate with vinegar and oil. Keep aside for 15 minutes. Par boil the vegetables. Mix mayonnaise, cream, grated cheese, shredded chicken, pineapple, vegetables, pepper powder and salt. The salad is ready to be served.

Carrot and orange salad

IngredientsCarrot- 500 gm
Orange large- 2
Olive oil- 1 tbsp
Lemon juice- 2 tbsp
Chopped walnuts- 1 tbsp
Salt and pepper powder- to tasteMethodPeel the carrot and grate it into a large bowl. Peel the oranges and cut into segments, catching the juice into a small bowl. Mix together the olive oil, lemon and orange juice. Season with salt and pepper . Toss the orange segments together with the carrot and pour the dressing. Sprinkle the powdered nuts just before serving.LILY BABU JOSE

More In: METRO PLUS | FEATURES