Beetroot and fried chicken salad
A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes.
As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
70 K 4.0/5 (23 reviews)586593
Last modified on: October 16th 2016
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 for this recipe
Preparation
20 min.
Cooking
20 min.
All in all
40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Peel and grate 300 g raw beetroot and put into a salad bowl.
Stage 2 - ⌛ 3 min.
Roughly chop 100 g whole almonds.
Stage 3 - ⌛ 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.
You can also do this in the oven.
Transfer to the salad bowl.
Stage 4 - ⌛ 4 min.
Dice 200 g chicken breast.
Stage 5 - ⌛ 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.
When really hot, add the diced chicken and fry.
When nicely browned all over, add to the salad bowl.
Stage 6 - ⌛ 7 min.
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.
When browned, add to the salad bowl.
Stage 7 - ⌛ 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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=18 % | 8 g RDI=3 % | 17 g RDI=23 % | 215 kcal RDI=11 % | 903 kJ RDI=11 % |
| Per person | 28 g RDI=43 % | 20 g RDI=8 % | 41 g RDI=56 % | 517 kcal RDI=26 % | 2,167 kJ RDI=26 % |
| Whole recipe | 112 g RDI=172 % | 82 g RDI=31 % | 164 g RDI=225 % | 2,070 kcal RDI=104 % | 8,668 kJ RDI=104 % |
How much will it cost?
For 4 people
11.65 €
Per person
2.95 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raw beetroot
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Chicken breast
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Cooked potatoes
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Whole almonds
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