Chicken-Prawn Salad.

WEEKEND SPECIAL

1kg boneless chicken.

200gms of prawns.

Bunch of Lettuce leaves.

½ Iceberg.

Preparation:

Wash chicken and rinse it. 15 minutes later salt it. After 10 minutes apply turmeric and pepper (if required). Boil it until cooked.

Cut it into small cubes.

Wash and clean prawn, salt it and boil it.

If prawns are bigger than an inch, cut it into smaller pieces.

Wash lettuce leaves, rinse of the water.

Cut off the mid-rib and tear the leaves with hand into inch size squares.

Keep some leave intact for presentation.

Remove the mid-rib of the Iceberg and cut into fine strips one and half inch long.

Mix Lettuce and Iceberg together. Put it in a dry bowl, wrap it in clean foil and refrigerate it for two to three hours to become crisp.

Mix chicken and prawns and refrigerate it.

At the time of serving toss chicken and prawns in Ceaser salad dressing or Heinz salad cream. Taste for salt and pepper. Mix it well and keep aside.

Take lettuce leaves and Iceberg from the refrigerator, toss them in little olive oil to give it a shine. Add juice of half of lime and salt.

Mix a portion lettuce leaves and Iceberg to a portion of chicken and prawn for consistency and transfer to the serving bowl kept ready for presentation.

(Note: This salad can be made with just chicken also.)