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Chicken beetroot and potato salad recipe

Chicken beetroot and potato salad recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad

This is a Venezuelan dish. It's has the perfect combination of chicken, potatoes, eggs, beetroots and carrots. Play around with the seasonings according to your own taste.

11 people made this

IngredientsServes: 12

  • 6 large baking potatoes, peeled and cubed
  • 4 carrots, diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 425g cooked chicken, diced
  • 6 hard-boiled eggs, peeled and chopped
  • 2 dill pickled cucumbers, chopped
  • 2 tablespoons dill pickle brine
  • 500ml mayonnaise
  • salt and pepper to taste
  • 170g cooked beetroot, diced

MethodPrep:25min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr40min

  1. Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to the boil and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
  2. Heat the olive oil in a large frying pan over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
  3. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise.
  4. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beetroot last. Refrigerate for at least 1 hour to blend flavours before serving.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (7)

by SunnyByrd

This is a wonderful salad. I made a 1/2 recipe for the first try and restrained myself from adding anything to it (dill weed, celery, peas...). All of the flavors, textures, and colors worked beautifully together. You may be tempted to add to it - but, for the first batch, don't. There are many ingredients that would lend themselves nicely, but this is a 5-star salad on its own. Thanks, Laurie!-16 Feb 2008

by Laurie Gonzales

I personally would not cook the potatoes and carrots together, because they may cook at a different rate. I would also cook them whole (potatoes with skins on), then peel/cube/dice when they are cold, but that's just how I like to do it. To prepare the beets: cook a whole, unpeeled large beet (or a couple small) in water until it is tender when pierced with a fork. Drain, rinse in cold water, and peel it when cold.-15 Feb 2008

by greatfoodaddict

I was looking all over the web for this recipe since I grew up in Venezuela... I finally found it here! The funny thing is, I have an account here and didn't come up when I looked up beets and hard-boiled eggs. Oh well, I's so happy you have it! It tastes just like what I grew up with, I only omitted the pickles and pickle juice and added a little vinegar instead. I had never heard of pickles until I came here so I am SURE my mom didn't used to put them in there. Thanks so much!!! (PS I still remember my kindergarten class making me bring 2 hard-boiled eggs so we could make this together <3)-29 Mar 2010


Moroccan Chicken and Potato Salad with Olives

Put the potatoes in a medium saucepan with salted water to cover and bring to a boil. Reduce the heat and cook at a gentle boil until tender, about 25 minutes. Drain the potatoes. When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.

Meanwhile, in a small glass or stainless-steel bowl, whisk together the lemon juice, cumin, paprika, 3/4 teaspoon of the salt, 1/4 teaspoon pepper, the ginger, and the oregano. Whisk in 6 tablespoons of the oil.

Heat a grill pan or a heavy frying pan over moderate heat. For the grill pan, coat the chicken with the remaining 1 tablespoon oil sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the chicken for 5 minutes. Turn and cook until browned and just done, about 4 minutes longer. Remove, and when cool enough to handle, cut the chicken into 1/4-inch slices. For the frying pan, heat the oil in the pan and then season, cook, and slice the chicken in the same way.

In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, onion, olives, parsley, and the remaining dressing and toss.


Serving Suggestions

This non-traditional take on an American favorite for summertime meals could be served with the usual suspects: burgers, steaks or hot dogs. But because of the strong flavor of the beets, pork main dishes might be a more palatable pairing.

Try brats, grilled pork chops or grilled pork tenderloin, done to a turn. Usual summer vegetables for sides, like tomatoes, also clash with the flavors of this potato salad. Instead, serve a cold green bean salad made with fresh beans, red onion, bacon and vinaigrette dressing or a fresh green salad with red onions and vinaigrette to harmonize with the beet potato salad.

Choose a light rose wine, a cold, dry white like chardonnay or a medium-bodied red like Zinfandel, Cotes du Rhone or Grenache. A red blend featuring Syrah, Shiraz or Grenache would also make a tasty pairing.

For dessert, think fruity. If homegrown peaches are in season, end this summer meal with peach crisp topped with vanilla ice cream, grilled peaches with honey topped with mascarpone cheese, peach cheesecake or that all-time summer favorite, fresh peach pie. If blueberries are more your style and in season, make a grand finale of blueberry bundt cake, crepes with blueberry and cream cheese filling or lemon blueberry cake with white buttercream frosting.


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  • 1 medium russet potato, scrubbed and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 pounds chicken drumsticks
  • 3 teaspoons dried tarragon, divided
  • 4 cups cauliflower florets
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped cornichons
  • 1 tablespoon minced shallot
  • 2 teaspoons whole-grain mustard

Position racks in upper and lower thirds of oven preheat to 450°F. Coat a rimmed baking sheet with cooking spray.

Toss potato, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Add chicken to the pan and sprinkle with 2 teaspoons tarragon and the remaining 1/4 teaspoon each salt and pepper.

Roast the chicken and potatoes on the bottom rack for 15 minutes. Stir cauliflower into the potatoes. Continue roasting until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165°F and the vegetables are tender, about 15 minutes more. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.

Meanwhile, whisk mayonnaise, cornichons, shallot and mustard with the remaining 1 tablespoon oil and 1 teaspoon tarragon in the bowl.

Transfer the chicken to a serving platter. Add the vegetables and any pan drippings to the dressing and toss to coat. Serve the chicken with the salad.


Recipe Suggestions

Potato Salad with Ballymaloe Mayo&hellip

Baked potato with grated Cheddar&hellip

Feta, Rocket, Pine Nut &&hellip

Ballymaloe Foods,
Courtstown Park, Little Island,
Co. Cork, Ireland, T45 PR68.

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Potato and Beet Salad

Potatoes are TRULY one of my most favorite things on earth! Seriously. I never get tired of them. And it’s kind of weird because back home rice is the king when it comes to side dishes. Anyways. One of my favorite ways to prepare them is Potato and Beat salad. This is a classic Venezuelan side dish. In fact, most people also add carrots too but I don’t.

Since my daughter was diagnostic with egg allergy, potato salad have been left out of our menu. The main reason is that we don’t like the taste of commercials eggless mayonnaises, and you know… In my opinion, potato salad without mayo is like a heart without a beat. But this is no problem anymore since I have a wonderful recipe to make mayo without eggs. Woot Woot!!

Given this obsession with potatoes the universe decided to send my way the most amazing partnership with The Idaho Potato Commission. And guess what? they asked me to make a potato salad recipe! Life is good .

For this recipe I used this cutie potatoes I found at my local grocery store. They are called Dutch Yellow Peewee Potatoes. Of course, they were grown in Idaho. I loved how they kept their shape well after cooking.

This Potato and Beet Salad is so fresh and deliciously colorful. It’s a perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad. You’re going to love it!

This is how it looks after you mix all the ingredients together!!

My “Pink Salad” – like my children named it – is not only visually beautiful, but also super delicious.


Recipe Summary

  • 1 skinless, boneless chicken breast
  • ⅔ cup elbow macaroni
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 apple, cored and diced
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 2 (1.5 ounce) boxes raisins
  • 1 cup mayonnaise
  • 1 teaspoon white sugar
  • 1 teaspoon seasoned salt

Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.

While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.

Stir the pineapple, apple, celery, carrot, and raisins to the bowl toss to combine. Add the mayonnaise, sugar, and seasoned salt gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.


  • 5 cups shredded coleslaw mix
  • 1 teaspoon granulated sugar
  • 1 ¾ teaspoons kosher salt, divided
  • 1 pound new potatoes, quartered
  • ¼ cup plain 2% reduced-fat Greek yogurt
  • ¼ cup chopped fresh chives
  • 3 tablespoons canola mayonnaise, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon light brown sugar
  • ¾ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 4 (6-oz.) boneless, skinless chicken breasts
  • 2 tablespoons canola oil, divided
  • 1 teaspoon apple cider vinegar

Place coleslaw mix in a colander toss with granulated sugar and 1 teaspoon salt. Let stand 20 minutes. Meanwhile, place potatoes in a saucepan cover with water. Bring to a boil cook until tender, about 15 minutes. Drain. Rinse and drain slaw. Combine yogurt, chives, 2 tablespoons mayo, Dijon, and 1/2 teaspoon salt in a bowl. Stir in potatoes.

Combine garlic powder, brown sugar, paprika, cumin, cayenne, and remaining 1/4 teaspoon salt. Brush chicken with 1 tablespoon oil sprinkle with spice rub. Heat a grill pan over medium-high. Add chicken grill until done, about 6 minutes per side.

Stir together vinegar, remaining 1 tablespoon mayo, and remaining 1 tablespoon oil in a bowl. Stir in slaw. Serve with chicken and potato salad.


Chicken and Jersey Royal salad

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken legs in a roasting tin and rub the olive oil all over the skin. Place the rosemary and lemon wedges on top of the chicken. Cover the chicken with a large sheet of foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes until cooked through. Leave to cool and rest for about 15 minutes.

Meanwhile, place the new potatoes in a medium saucepan. Cover with water and cook for 10 minutes. Add the green beans to the pan with the potatoes and cook for a further 7 minutes. Drain the potatoes and beans and place in a large serving bowl. While still warm, add the spring onions and toss together well.

Remove the meat from the chicken legs and chop or tear into bite-sized pieces. Add the chicken to the bowl with the potatoes and beans, tossing everything together well. Squeeze out the juice from the roasted lemons into the bowl.

Mix together the yogurt, olive oil and mint, then pour over the chicken and vegetables and toss together well to serve.


Watch the video: Τι Θα Συμβεί Στο Σώμα Αν Τρώτε Παντζάρια Υπερτροφή! (January 2022).