Beetroot and fried chicken salad
Step by step recipe:
- 10 min.
Peel and grate 300 g raw beetroot and put into a salad bowl. - 3 min.
Roughly chop 100 g whole almonds. - 5 min.
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 min.
Dice 200 g chicken breast. - 7 min.
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. - 7 min.
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. - 3 min.
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.Grade this recipe
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This recipe use (among others)
Raw beetroot: You can check-out other recipes which use it, like for example: Crunchy spring salad, Sushi, Beetroot and cream cheese verrines, Raw beetroot salad, Vegetable tartare, ... [All]
Cooked potato: You can check-out other recipes which use it, like for example: Crispy potato galette with leeks, Pollack Parmentier, Winemaker's toast, Artichokes with beef, Potatoes with smoked salmon, ... [All]
Chicken breast: You can check-out other recipes which use it, like for example: Lille style chicken, Chicken breasts with tarragon, Chicken nems, Chicken breasts in a potato crust, Chicken pie, ... [All]
Whole almonds: You can check-out other recipes which use it, like for example: Moist cereal bars, Praline, Frozen Nougat, Tomato pesto, Praline rochers, ... [All]