Cut chicken breasts into bite sized pieces.
Poach in salted water, drain and then cool thoroughly.
Core apples and cut with the skin into half inch sized pieces.
Add lemon juice and mix well.
Cut pineapple slices into half inch sized pieces.
Wash lettuce leaves in running water and soak in chilled water.
Wash and chop celery stalk.
Soak walnuts in hot water for a few minutes.
Reserve a few walnut kernels whole for garnishing and chop the rest.
Hang the skimmed milk yogurt in a muslin cloth for about fifteen minutes to remove excess liquid.
Mix chicken, apples, pineapple, chopped walnuts and celery.
Add the hung yogurt. Add salt and white pepper powder to taste.
Spread lettuce leaves on a serving dish and arrange the salad on them.
Garnish with walnut kernels.
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