A finger licking combination of sesame coated chicken and the ultimate beetroot and potato salad.
- Combine the chicken, soy sauce, sesame seeds and ginger in a large bowl. Cover and place in the fridge for 2 hours to develop the flavours.
- Cook beetroot in a large saucepan of salted boiling water for 30 minutes or until tender. Refresh under cold running water. Drain. Wearing rubber gloves to avoid staining your hands, peel the beetroot and cut into thin matchsticks. Place in a large bowl.
- Meanwhile, cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Refresh under cold running water. Drain.
- Cook the beans in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Add to the beetroot with the potato, mint and almonds. Gently toss until just combined.
- Combine the mayonnaise, yoghurt, mustard and lemon juice in a small bowl. Taste and season with salt and pepper. Pour over the beetroot mixture and gently toss until just combined.
- Heat a non-stick frying pan over high heat. Drain the chicken from the marinade. Add to the pan and cook, for 3-4 minutes each side or until golden brown and cooked through. Divide the salad among serving bowls and top with the chicken. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set