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Beetroot and potato salad with sesame chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Sesame-crusted chicken paired with a delicious beet and potato salad.
Ingredients:
  • 500g chicken tenderloins
  • 125ml (1/2 cup) sweet soy sauce
  • 12.00 gm sesame seeds
  • 1 tsp finely grated fresh ginger
  • 2 medium beetroot, ends trimmed
  • 2 large (about 400g) coliban (washed) potatoes, peeled, coarsely chopped
  • 200g frozen or fresh green beans
  • 62.50 ml coarsely chopped fresh mint
  • 40.00 ml toasted slivered almonds
  • 39.60 gm good-quality whole-egg mayonnaise
  • 40.00 ml natural yoghurt
  • 5.90 gm wholegrain mustard
  • 42.00 gm fresh lemon juice
Instructions:
  • In a large bowl, mix the chicken with soy sauce, sesame seeds, and ginger. Cover and refrigerate for 2 hours to enhance the flavors.
  • Boil beetroot in salted water for 30 minutes until tender. Quickly cool under running water, then peel and cut into matchsticks. Transfer to a bowl while wearing gloves to prevent staining.
  • Cook the potato in a large saucepan of salted boiling water for 10 minutes until tender. Then, refresh it under cold running water and drain.
  • Blanch the beans in boiling salted water for 2 minutes until bright green and tender crisp. Then, quickly cool them down in cold running water and drain. Mix the beans with beetroot, potato, mint, and almonds, gently tossing until combined.
  • In a small bowl, mix the mayonnaise, yogurt, mustard, and lemon juice. Season with salt and pepper to taste. Pour the mixture over the beetroot and gently toss until coated.
  • Preheat a non-stick frying pan over high heat. Remove the chicken from the marinade and place it in the pan. Cook for 3-4 minutes on each side until golden brown and fully cooked. Divide the salad into bowls, then place the chicken on top. Serve right away.

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