Wash and chop all the vegetables.

Boil the chicken and shred it. Separate the egg whites and yolks from the hard-boiled eggs. Mash the yolks and set aside. Chop the egg whites.

Make the dressing by simmering the tamarind paste, sugar, and salt on the stove. Once combined, add the mashed egg yolks and milk.

Stir the mixture well, add the crushed roasted peanuts, and mix. Turn off the heat and let it cool slightly.

Combine all the vegetables in a bowl with the prepared dressing. Toss well and serve. The flavor will be mildly sweet and tangy.