Beetroot and fried chicken salad

Step by step recipe:

  1. 10 min.Beetroot and fried chicken salad : Photo of step #1
    Peel and grate 300 g raw beetroot and put into a salad bowl.
  2. 3 min.Beetroot and fried chicken salad : Photo of step #2
    Roughly chop 100 g whole almonds.
  3. 5 min.Beetroot and fried chicken salad : Photo of step #3
    Put into a small frying pan on high heat to dry roast for a few minutes.

    You can also do this in the oven.

    Transfer to the salad bowl.
  4. 4 min.Beetroot and fried chicken salad : Photo of step #4
    Dice 200 g chicken breast.
  5. 7 min.Beetroot and fried chicken salad : Photo of step #5
    Pour 2 tablespoons olive oil into a frying pan on medium heat.

    When really hot, add the diced chicken and fry.

    When nicely browned all over, add to the salad bowl.
  6. 7 min.Beetroot and fried chicken salad : Photo of step #6
    Chop 200 g cooked potato into small pieces (here I am using left-over potato grenaille) and fry in a frying pan with 2 teaspoons olive oil.

    When browned, add to the salad bowl.
  7. 3 min.Beetroot and fried chicken salad : Photo of step #7
    Chop the herbs and add to the salad with 5 tablespoons French dressing (vinaigrette) to finish. Mix well.

Remarks:

For the full "pink effect" mentioned above, be sure to leave the salad to rest for at least 30 minutes before serving.

Source:

Home made.

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