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!
49 K 4.0/5 (23 reviews)
40 min.
Easy
12 people
10 IngredientsLast modified on: October 16th 2016
For 12 people, you will need:
- 1
900 ml raw beetroot - 2
300 ml whole almonds - 3
714 ml chicken breast - 4
6 tablespoons olive oil - 5
600 ml cooked potatoes - 6 6 teaspoons olive oil
- 7
9 tablespoons herbs of your choice - 8
15 tablespoons French dressing (vinaigrette) - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
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 900 ml raw beetroot and put into a salad bowl.
Stage 2 - 3 min.
Roughly chop 300 ml 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 714 ml chicken breast.
Stage 5 - 7 min.
Pour 6 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 600 ml cooked potatoes into small pieces (here I am using left-over potato grenaille) and fry in a frying pan with 6 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 15 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 340 RDI=130 % | 240 RDI=20 % | 530 RDI=80 % | 7,050 RDI=350 % | 29,540 RDI: 350 % |
| Per 100 g | 10 RDI=4 % | 8 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 1,030 RDI: 10 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 40 RDI=7 % | 590 RDI=30 % | 2,460 RDI: 30 % |
How much will it cost?
- For 12 people : 35.05 €
- Per person : 2.95 €
Change currency: 
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
Like these other recipes: Red mixed pickle, Raw beetroot mousse with walnuts, Creamy Winter Vegetable Soup, Beetroot salad with cashew nuts, Raw beetroot salad, ... See them all 14
Cooked potatoes
Like these other recipes: Eggs Comtoise, Tartiflette, Potatoes with bacon and herbs, Salad paysanne, Warm scallop and cabbage salad, ... See them all 49
Chicken breast
Like these other recipes: Couscous, Pan-fried chicken breast on mozzarella, Thai-style Chicken with Cashew Nuts, Baker's chicken and potato tart, Chinese style chicken, ... See them all 29
Whole almonds
Like these other recipes: Chocolate thins with toasted nuts, Carrot-top pesto, Grandma Solange's biscuits, Rice pudding with fruit and nuts, Tomato pesto, ... See them all 23
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