Wash the chicken properly and drain the excess water. Then, boil it with ½ cup water and ½ tsp salt in a pressure cooker.
Pressure cook for 1 whistle and simmer on low heat for 1-2 minutes. Switch off the flame. After it cools down, remove the flesh from the bones and cut it into small pieces. Put the pieces in a bowl and add 1 tbsp vinegar and 1 tbsp oil to it. Keep aside for 15 minutes.
Boil 2 cups of water with ½ tsp salt. Add peas, beans and carrots and boil further for 1 minute. Remove from flame and strain. Add cold water and strain again. Keep vegetables aside. Mix mayonnaise, cream, cheese spread, salt and pepper. Mix well. Squeeze pineapple slices well to remove excess juice if you are using the canned ones. Chop them finely.
Add shredded chicken. You can alternately use boiled potato or paneer in its place if you are a vegetarian. Then add chopped pineapple, boiled vegetables and capsicum to the mayonnaise. Mix well. Taste and adjust seasonings if needed. Add more pepper if you want to amp up the spice. Keep aside till serving time.
To serve, add a little milk to the salad if it appears extra thick. Serve cold. Do try this delish recipe, rate it and let us know how it turned out to be.