This salad is filling enough as a late evening snack or early dinner.
Boil the chicken in the pressure cooker for about 10 minutes with 3 cups of water with salt added; this becomes a clear chicken soup. Don't over-boil it; firm pieces of boiled chicken are needed for the salad. Cube the boiled chicken and let it cool.
Break the eggs into a blender. Add the olive oil, salt, pepper, oregano powder, a teaspoon of butter, and the milk. Whisk for a minute; mayonnaise is done!
Toast lightly in a pan with a dash of butter.
Dice the onions, cucumber, tomatoes, and mix them together, Peel the boiled and cooled potatoes and dice; add to the salad mixture. Add the cooled chicken cubes. Pour the mayonnaise on the salad mixture and mix everything well. You can sprinkle extra oregano or pepper on top if you want.
Serve the salad with toasted butter buns and a clear chicken soup.
Refrigerate
If you are a great nonveg foodie, you can also add diced boiled eggs to the salad even though the recipe already contains egg in the mayo.
The chicken cubes and boiled potatoes should be added to the salad only when they are cool else the mayonnaise may become like scrambled egg.
