Beetroot and potato salad with sesame chicken

A finger licking combination of sesame coated chicken and the ultimate beetroot and potato salad.

Recipe «Beetroot and potato salad with sesame chicken» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 500g chicken tenderloins, 125ml sweet soy sauce, 1 tbsp sesame seeds, 1 tsp finely grated fresh ginger, 2 medium beetroot, ends trimmed , 2 large coliban potatoes, peeled, coarsely chopped, 200g frozen or fresh green beans, 1/4 cup coarsely chopped fresh mint , 2 tbsp toasted slivered almonds, 2 tbsp good-quality whole-egg mayonnaise, 2 tbsp natural yoghurt, 1 tsp wholegrain mustard, 2 tbsp fresh lemon juice.

Ingredients:

• 500g chicken tenderloins 
• 125ml sweet soy sauce 
• 1 tbsp sesame seeds 
• 1 tsp finely grated fresh ginger 
• 2 medium beetroot, ends trimmed 
• 2 large coliban potatoes, peeled, coarsely chopped 
• 200g frozen or fresh green beans 
• 1/4 cup coarsely chopped fresh mint 
• 2 tbsp toasted slivered almonds 
• 2 tbsp good-quality whole-egg mayonnaise 
• 2 tbsp natural yoghurt 
• 1 tsp wholegrain mustard 
• 2 tbsp fresh lemon juice 

Instructions

1. 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.
2. 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.
3. Meanwhile, cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Refresh under cold running water. Drain.
4. 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.
5. 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.
6. 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.