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
4 people
10 IngredientsLast modified on: October 16th 2016
For 4 people, you will need:
- 1
300 ml raw beetroot - 2
100 ml whole almonds - 3
238 ml chicken breast - 4
2 tablespoons olive oil - 5
200 ml cooked potatoes - 6 2 teaspoons olive oil
- 7
3 tablespoons herbs of your choice - 8
5 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 300 ml raw beetroot and put into a salad bowl.
Stage 2 - 3 min.
Roughly chop 100 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 238 ml 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 ml 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 80 RDI=8 % | 180 RDI=30 % | 2,350 RDI=120 % | 9,850 RDI: 120 % |
| 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 4 people : 11.70 €
- 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: Raw beetroot mousse with walnuts, Red mixed pickle, Creamy Winter Vegetable Soup, Green and red salad with sardines and eggs mimosa, Beetroot and cream cheese verrines, ... See them all 14
Cooked potatoes
Like these other recipes: Salad paysanne, Crispy potato galette with leeks, Pollack Parmentier, Croque-monsieur gourmand, Stuffed mushrooms au gratin, ... See them all 49
Chicken breast
Like these other recipes: Taos hotpot, Chinese Soup, Chicken and avocado bagels, Warm chicken salad, Paella, ... See them all 29
Whole almonds
Like these other recipes: Nougat, Praline rochers, Piped petits-fours, Crusty pistachio, almond and apricot flan, Praline, ... See them all 23
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011245 K 24.2 1 hour 7 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018404 K4.8 7 min.
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.June 12th 2011262 K5 1 hour 3 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.February 21th 2011255 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.