Macaroni Salad with Chicken & Mushrooms

In a cooker add chicken Breast piece with salt and ¼ tsp of black pepper powder. Add water just to level the breast piece. Take off the flame after 2 whistles.

Open the lid after the pressure has reduced. Take out the breast piece, let it be cooled little bit. Keep the stock, you can use the stock for making soups, or it can be added into chicken curries.

Boil macaroni with few drops of olive oil and little salt. Check when done. Strain and wash under running water. Keep aside.

In a frying pan (nonstick preferably) add 1 tsp oil. Add the broccoli florets and a pinch of salt, sauté them on medium flame for 5 minutes. Remove and keep aside.

Now add 1 tsp oil again. Add the mushroom slices with little salt and sauté them on medium flame for 3-4 minutes or until all the water releasing from mushrooms evaporates and they turned out light brown in color. Remove and keep aside.

Take a large bowl. Add boiled macaroni, chopped apple, bell peppers, sautéed broccoli florets and mushrooms.

Tear the boiled chicken breast into small pieces using your fingers, or you can chop it into pieces using a knife. Do whatever suits you; add these pieces into the mixing bowl.

Add in mayonnaise, salt, oregano, chilli flakes and black pepper powder. Mix well. Your salad is ready to eat.