Beetroot and fried chicken salad

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g raw beetroot
• 2 100 g whole almonds
• 3 200 g chicken breast
• 4 2 tablespoons olive oil
• 5 200 g cooked potatoes
• 6 2 teaspoons olive oil
• 7 3 tablespoons herbs of your choice
• 8 5 tablespoons french dressing (vinaigrette)
• 9 salt
• 10 pepper
• Total weight: 960 grams

Times:

Preparation	Cooking	Start to finish
20 min.	20 min.	40 min.

Step by step recipe

• 1: Peel and grate 300 g raw beetroot and put into a salad bowl.
• 2: Roughly chop 100 g whole almonds.
• 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: Dice 200 g chicken breast.
• 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: Chop 200 g cooked potatoes 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: 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.

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