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12 November 2013,06:55 by
Ponmathi Srilekha.S

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CHICKEN, BEETROOT AND POTATO SALAD

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut potatoes into 3cm pieces. Boil, steam or microwave potatoes until just tender; drain, rinse under cold water, drain.
  • Remove skin and bones from chicken; slice chicken.
  • Combine all ingredients in bowl; mix gently.
  • Place salad on serving plate; drizzle with dressing.

Dressing:

  • Combine all ingredients in bowl; mix well.

 

INGREDIENTS

  • 750 grams potatoes, peeled
  • 250 grams barbecued chicken
  • 850 grams can whole baby beetroot, drained, halved
  • 150 grams onions, sliced
  • 50 grams firmly packed watercress sprigs

Dressing:

  • 150 ml sour cream
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon cream
  • 1 tablespoon water
  • 3 teaspoons sugar
  • 1 teaspoon chopped fresh lemon thyme

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